As promised, this year is stacking up to be a busy one. All these projects up my sleeve are starting to make this shirt feel a little scratchy, and I’m sure some of you are ready for me to start spilling the beans, yeah? Well, so am I! We’re going to start off slow and as the month progresses, my sleeves will gradually empty. Deal?
Last month saw the beginning of the end of BCN/PDX, the Portland leg of my Bacon Gospel project. The bacon club has members that will continue receiving slabs until fall and I still plan to have a few more tastings and other events related to BCN/PDX here in Portland before an official end to this installment when memberships run their course. As I have been writing for years now (wow!), this project is about using delicious pork from great farms and creating an amazing catalogue of flavors as I travel with this project. Expanding the concept of our favorite breakfast meat by playing around with ingredients from anise seed to za’atar and taking note of regional preferences and requests has been incredible and I am always impressed by the adventurous combinations that some people suggest. The last two years have taken the Bacon Gospel to five cites, with nearly a full year of events here in Portland! As 2011 progresses, I am really looking forward to continuing the project in even more cities over the coming months.
Which brings us to the first big project of the year, The Bacon Gospel presents Bacon for Brooklyn II: Slabs and Slabs of Love. This special installment brings the bacon back to the borough where it all began. My very first big cure happened in Brooklyn way back in spring of 2009 and created the first 15 flavors of what is now a list of over 70! I am so absolutely thrilled to be heading back to what is obviously one of my most beloved places on earth and even more excited to bring the bacon train around again and share these slabs and slices of love with a much wider audience than I had two years ago.
So, what’s the deal? How do you get my bacon in your fridge? Here’s all the info you’ll need!
I’ve got five Valentine’s Day inspired flavors to choose from and each order will come with a few recipes to show off its glowing flavor profile. As always, each slab of bacon begins as a 2.5 lb slab of fresh pork belly and gets cured in any number of ingredients from whiskey and chocolate to roses and candied orange slices.
At only $30/slab, orders for Bacon for Brooklyn II: Slabs and Slabs of Love can be placed until January 31st. Try all five flavors for only $100! Slabs will be ready for use in your most prized recipes on Monday, February 14th. Pickup location to be included in order info, deliveries to some areas may be arranged. In the list of flavors below, you’ll find slabs that are perfect for everything from candied bacon for sinful desserts and thick slices for a romantic breakfast, to slices of heaven that will make your BLTs sing.
This is a very limited time offer, all orders must be placed no later than January 31st, that’s less than two weeks to get your orders in!!
Bacon For Brooklyn II: Slabs and Slabs of Love
Box of Chocolates
Raw Cocoa Nibs, Dark Chocolate and Amaretto with a Coconut-Almond Crust
If life is anything like this, we’re already in heaven! A deep and densely flavored slab gets the addition of Amaretto to create a gorgeously caramelized crust of shredded coconut and ground almonds!
Cinnamon Hearts
Cinnamon, Licorice root, Clove, Nutmeg and Purple Sage and Brown Sugar
Full of wintry spices, this flavor is nice and easy on the palate for those not ready to take the leap into a committed love affair with the more complex flavors. Take heart friends, the purple sage brings a special herbaceous note while the brown sugar keeps it all together.
Champagne & Roses
Rose Hips, Roses, Lavender, Juniper Berries, St.Germain and Champagne
Roses, lavender, juniper and the elderberry flower liqueur, St. Germain combine with a bit of bubbly for a slab that defies expectations by landing as far away from the usual dark and smoky flavor of most bacon. Light in flavor, this one is all about the floral aromas! This year, why not buy a dozen roses in the form of meaty goodness?
Whiskey Tears
Bourbon Whiskey, Crystallized Ginger and Vanilla-candied Blood Oranges
A glaze of ginger and blood oranges is rounded out by sweet, sweet bourbon whiskey may bring you to tears, but there will be no cryin’ around here! Not when you’ve got this slab of big, warm flavors to keep you company!
I'll Love You Until My Veins Explode
Guajillo, Pasilla, Ancho, Habanero and Scotch Bonnet Chiles, Cherry Preserves and Espresso
In honor of one of my favorite love songs, this baby is going to love you just as hard as it can with 5, count them 5, different peppers ready to hit you where it hurts. Not to worry, Counter Culture espresso and cherry preserves will soften the blow and keep you coming back for more.
Now that your sweet tooth has a meaty appetite, get on over and place those orders!
Only $30/slab or $100 for all five, but remember, all orders for Bacon for Brooklyn: Slabs and Slabs of Love MUST be placed by January 31st!
Check back with the blog often, as this project is but the first of several coming down the line. Each one a bit bigger than the last. I’ll tell you, it is quite difficult for me to exercise restraint here. I just want to scream and shout in exuberance over what this year holds for me and The Ethical Butcher! However, stringing out the announcements is fun, too! For now, let’s just say February 1st is going to be a very big day in the world of butchery. More to come very soon...
Email at theethicalbutcher@gmail.com to order slabs or for more info!
