Chapters New and Old

After the hugely successful party last week, I am ready to roll out a few new projects to get you through the end of this roller coaster of a year! I've got two big announcements and am working on some BIG plans for the new year! 2011 can't come soon enough!

Last Chance BCN/PDX Fridays!

As BCN/PDX Fridays, and all BCN/PDX events are an installment of a greater ongoing project, The Bacon Gospel, I have decided it is time to close the BCN/PDX chapter of The Bacon Gospel. Coming up to the end of its second year, I’ve been happy to add each notch on my belt as I travel with this project. This year has taken me from ranches in Mendocino Valley, CA to restaurants in Covington, KY. Travel has always been central to this project, with a commitment to local sourcing and my interest in meeting and working directly with farmers and collaborating with like-minded chefs and butchers, traveling to other cities is the only way to spread this experience around, hence the aptly named Bacon Gospel. I often receive requests to ship bacon from folks in places like Boston, Vancouver, B.C. and as far away as Israel, but to me, local means local, so my products are not and never will be available for shipment. However, I jump at every opportunity to bring the bacon fairy to new people! I am lucky to be able to use heritage pork from farms all over the country and widen the web I am weaving between myself and others in this movement for sustainable food that is accessible to all. Ending this installment of The Bacon Gospel simply opens the door to many more installments all over the continent. Canadian bacon fans, don't worry, I'm coming back...

While I look forward with great anticipation for new adventures with The Bacon Gospel in the coming years and would also like to turn my focus toward a few other backburner projects, BCN/PDX Fridays have been going strong since Spring and it has been a great way to connect with Portland bacon lovers. In the spirit of wanting to extend this experience to as many PDXers as possible before I close the club to new members, I am announcing a limited time offer for a final round of enrollment in BCN/PDX Fridays!

Sign up for Last Chance BCN/PDX Fridays! between November 22th and December 15th to be among the final few admitted to a clan of local bacon fiends that enjoy month after month of local, heritage breed bacon in dozens of flavors. At only $125, Last Chance BCN/PDX Fridays! is a limited time offer for 6-month memberships. New members will begin receiving their slabs on the first Friday of January. No new members will be added to BCN/PDX Fridays! after December 15th and full-year memberships in BCN/PDX Fridays! are no longer available.

Last Chance BCN/PDX Fridays!, only $125 for 6 months of Bacon Bliss!
This is a perfect holiday gift and gift certificates are available. Just remember to join by December 15th or bid farewell to your bacon dreams forever...

Sign up at theethicalbutcher@gmail.com today!!

In other BCN/PDX news, another fun way to jump on the BCN/PDX train before it pulls away...

BCN/PDX Winter Slabs and Slices is your ticket to having your very own supply of specialty-cured local bacon for all of your holiday meals. The flavors on offer range from sweet to savory and all of your winter favorites are on full display! Choose your slab from a list of five flavors and start dreaming of all the things you can do with your slices of heaven.

Each slab of bacon begins as a 2.5 lb slab of fresh local pork belly and gets cured in any number of ingredients ranging from rum and chocolate to ginger root and orange slices. At just $30/slab, orders for BCN/PDX Winter Slabs and Slices can be placed until December 1st. Slabs will be ready for use in your most prized recipes on Friday, December 10th and each flavor will come with a few recipes to show off its glowing flavor profile.

Here are the flavor choices. Slabs that are perfect for everything from candied bacon for desserts and thick slices for Christmas breakfast, to slices that will take your hearty stews and barded roasts to another level. Place your order by December 1st! Gift certificates available!

BCN/PDX Winter Slabs and Slices flavor choices:

*Three Seas*
Dark Chocolate, Cherry Preserves and Guajillo Chiles.

Deep, dark and dense.

*Tea and Cake*
Candied Spiced Orange & Lemon Preserves, Jasmine & Chamomile Teas

Light and floral with a bit of kick from cinnamon and cloves.

Pine, Juniper Berries, Rosemary, Sage, Lavender, Maple Syrup & Scotch Whiskey

Full of winter warmth and woodsy aromas.

*First Snow*
House Spirits Distillery Whiskey, Triple Ginger (ground, fresh and crystallized), Orange Zest, Black Pepper, Nutmeg, Brown Sugar and Molasses

Imagine a gingerbread house made out of bacon and you'll be close to the perfection of this
combination of holiday classics.

*Christmas in Florida*
Vodka, Grapefruit, Juniper Berries, Cloves, Tarragon

Bright and cheery with a clean sharpness.

Place orders for BCN/PDX Winter Slabs and Slices until December 1st!
Just $30/slab!! Gift Certificates available!

Place your order and get more info at: theethicalbutcher@gmail.com today!


  1. Chocolate and Cherry Bacon? Now you're just being ridiculous.


  2. Berlin, this is all wonderful! I really hope we see you again next year for Farmers' Fair, I will do my best to make it happen. You inspire me!

  3. Thanks Tricia, and the same to you and all of the Relish Group!! I am certainly in for Farmer's Fair! I'd love to stay a bit longer, more time to see and do more! Covington has one of the most dynamic and exciting food scenes when it comes to sustainable sourcing. I want to see more farms and maybe have a little time to actually eat at one of the Relish restaurants! Have a great holiday season!