I Want to Talk About Bacon

Actually, I want to eat it. But I like to talk about it, too. Which is why the news that the guys over at Big Boy Meats now have an active website both thrills me and terrifies me. Maybe you've had the feeling, too. When I really like something, I'm torn between wanting to sing its praises and alert the media, and hoping that no one else finds out about it so I can have as much as I want.

That's how I feel about this heirloom pork that Big Boy Meats is offering at their soon-to-open store in New Bo City Market. Their friend (and my hero) Carl Blake, of Rustik Rooster Farms, is offering Iowa Swabian Hall pork via Big Boy Meats. This is really exciting. Right here in the land of hog-confinement, we have easy access to antibiotic free, hormone free, vegetarian fed, humanely raised pork.

The Iowa Swabian Hall is now one of the most sought after gourmet pigs, and recently won the San Francisco Cochon555.

Swabian Hall is a result of a cross breeding Chinese Meishan Swine with Russian Wild Boar in Germany. The perfect balance of fat and meat in the Swabian Hall won the world's fair pork competition in 1832 and 1892.

I'll be serving up samples of this delightful bacon at the New Bo City Market Grand Opening on October 27th in the Kirkwood Culinary Kitchen between 2:30 and 4pm. Stop by for a free sample, and see what all the fuss is about.

I'm so excited to teach cooking classes at the Kirkwood Culinary Kitchen starting later this month, and Big Boy Meats will be my meat-source. I'm looking forward to a delicious fall.

Join me at my upcoming Bacon! class to sample heirloom bacon dishes and learn how to do right by the world's best bacon.

You can find more information about Big Boy Meats, Rustik Rooster Farms, and get my class updates on facebook.