The last several weeks I have begun work on a huge on-going project, The Bacon Gospel. The first installment--"Bacon for Brooklyn"--is currently underway. In this project, I am traveling to different cities, custom-curing bacon to order for a limited amount of people, using only heritage pork, local when possible. This project has become much more than I ever expected. In giving folks the option to request flavors, I have had the opportunity to collaborate with 13 people on 10 new flavors of bacon! I have also been asked to teach a restaurant staff how to make house-cured bacon.
One thing I really hadn't anticipated was the connection that people would have to both the individual ingredients as well as overall flavors. What did the two people from Massachusetts request? Maple. Maple and nothing else, naturally. My West Indian roommate? Jerk. My food writer friend wanted seasonal fruit and herbs. One person even gave me several personally-sourced items such as ground cacao from his family's plantation in Trinidad and nutmeg from Grenada. As I begin to traverse the continent, I look forward to writing and curing at least 100 flavors of bacon! Traveling from Brooklyn to Seattle and Montreal to Austin, I don't believe that number is the least bit unrealistic. I am looking at continuing this project indefinitely, so if you'd like The Ethical Butcher to come to a city near you, don't hesitate to contact me!
To get your mouth watering and palate scheming, here are the flavors from The Bacon Gospel: Bacon for Brooklyn--
Check back next week for photos and notes!