Featured Article

Bacon Fest 2015

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.”

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 February 7–8 as we celebrate some of the great bacons and products made with them such as our Bacon-Chocolate Chip Cookies, DLM Maple Bacon Gelato, DLM Bacon Dip, DLM Bacon-Wrapped Sea Scallops, Chuao Maple Bacon Chocolate Bars, and Seasonal Selections Bacon Salsa.

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

Enjoy our whole line of DLM Uncured Bacon: Hickory Smoked, Applewood Smoked, Peppered, Jalapeño, Turkey, and Organic Applewood Smoked Bacon. Add DLM Uncured Bacon for free to any Jack’s Grill sandwich or Naples-Style Pizza during Bacon Fest!

Try our DLM hand-rubbed and smoked bacons that were featured at the 2014 Food and Wine Show. Antibiotic-free pork bellies are rubbed each day for 7 days with a natural cure and wonderful herbs and spices, and then hardwood smoked in our very own smoker.