Best bacon ever

Mmmmm...bacon

A long, long time ago I was a quasi-vegetarian for about 8 years or so. Then I remembered bacon.

Heather and I got Ryan and Eric a delicious holiday gift…two nights of cooking school at In Good Taste. The class, Charcuterie 101, taught the basics of curing, smoking, salting and devouring various meats—from duck to pork belly to trout. Chef Ben Bettinger of Clyde Common (and of the future Beaker and Flask…we hope) helped his pork disciples deliver some of the best bacon I’ve ever tasted. It was think, smoky, and salty…and almost too good for words before it was devoured.