Featured Article

Bacon Fest 2014

By: Jack Gridley | VP of Meat & Seafood
On: January 22, 2014

According to folklore, the phrase “bringing home the bacon” comes to us courtesy of a 12th century church in Great Dunmow, England. The church offered a side of bacon to any man who would swear before God and man that he had not quarreled with his wife for a year and a day. That man was well respected in the community. It’s a wonder that town did not become vegetarian, but as we all know, even a vegetarian can be tempted when it comes to the wonderful aroma of bacon cooking!

The inception of large-scale bacon production dates back to the 18th century with John Harris in Wiltshire, England, a county still widely recognized for its bacon manufacturing. It was in 1924, however, that Oscar Mayer introduced us to pre-sliced, pre-packaged bacon, so now we can have a realistic goal of a month and a day for “bringing home the bacon.” (Just kidding, honey!)

Today, more than 2 billion pounds of bacon are produced each year in the United States alone, and the bacon craze has expanded to include bacon-scented car air fresheners, bacon salt, and even bacon lip balm.

Life is too short, so eat the good stuff. I’m talking about flavor….and flavor is everything! With bacon, it’s not just a spice that can be added. It is the whole process from breed of pigs, to farm, to curing and smoking. That’s why our DLM Uncured Bacons are so good. We start with the bellies of the the Duroc hog, known for its excellent flavor profile and creamy fat. The pigs are raised on small family farms, never administered any antibiotics or growth promoting hormones, and fed a 100% vegetarian diet. The animals are raised on deep bedding so they can root, dig, and socialize like nature intended, as opposed to on a cement floor. The bellies are “cured” using a natural cure made from celery seed culture and vinegar as a preservative. No nasties! The bellies are then smoked using hardwood from the apple, hickory, or cherry trees depending on the flavor.

Join us this month as we celebrate some of the great bacons and products made with them such as Chuao Maple Bacon Chocolate Bars and Seasonal Selections Bacon Salsa.

Enjoy our whole line of DLM Uncured Bacons: Hickory Smoked, Applewood Smoked, Peppered, Jalapeño, Turkey, and Organic Applewood Smoked Bacon.

Try our new DLM hand rubbed and smoked bacons featured at the 2013 Food and Wine Show. Antibiotic-free pork bellies rubbed each day for 7 days with a natural cure and wonderful herbs and spices, and then hardwood smoked in our very own smoker.

Smoking Goose is a local Indianapolis charcuterie with artisans doing some great jowl bacon, pancetta, and guanciale.

Following a Paleo diet? Pederson’s sugar-free bacon hits the spot.

Don’t go “bacon my heart”, have flavorful bacon anytime of the day!