Saturday, May 17, 2008

Truth in Advertising

Lucky us, we live in a little town that has two small "Mom and Pop" groceries, both reasonably good. This week, when I stopped in at the Santa Fe Market, they had two different kinds of bacon to add to the Molinari pancetta I already had at home so I bought a few rashers of each to have a taste-off.

The slightly triangular one on the left is the Santa Fe Market's cinnamon apple bacon, an intriguing idea, no? In the middle is the Molinari pancetta, unrolled from its former configuration. On the right is the Santa Fe Market's standard applewood smoked bacon.

Nice, crisp cinnamon apple bacon was tasty and smoky but with no hint of, well, apples or cinnamon. Hmmmm. The pancetta was earthy and meaty-tasting, lots of sultry flavor packed into a small slice and rather peppery - the bacon equivalent of Sophia Loren in a 1950s movie. The applewood smoked bacon was blandly bacon-y with not a whiff of smoky flavor. Flat.

All in all, I'd say Nueske's Applewood Smoked bacon still holds our hearts, not only because it is meaty, smoky and rich but also because tastes like what it professes to be - smoked! Unfortunately, it's made in Wisconsin rather than locally and neither of our little Mom and Pop's sells the Zoomie Station gold standard bacon.

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Blogger Kitt said...

Are you a Wisconsin gal too?

Saturday, May 17, 2008  
Blogger cookiecrumb said...

How close are you to curing some of your own bacon?
Cranky and I have a couple of small pork bellies in the freezer; we're *thisclose* to curing and smoking 'em. (The pork is from Prather, hence local.)
((But will it be any good? Alas.))

Saturday, May 17, 2008  
Blogger Chilebrown said...

You can order Bacon from Nueske until May 20 and get free shipping. Baron's Meats in Alameda carries Nueske Bacon. I will be smoking some Pork Bellies probably next month. Ahh Bacon!

Saturday, May 17, 2008  
Blogger Zoomie said...

Kitt, no, but I love that Nueske's bacon!

Cookiecrumb, I'd have no idea how to begin but I'm in if you know how!

Chilebrown, will you please post about how to do that? Cookiecrumb is interested, too. Do you need to have a smoker or can one do it on a Weber grill (that's all I have). Thanks for the Baron's lead, too - we only have bacon every now and then so that might suffice.

Saturday, May 17, 2008  

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