Everyone loves bacon—even people who don’t want to. I have plenty of vegetarian friends who still admit to being tempted by the smell of sizzling pork fat in a frying pan. The intoxicating aroma is even enough to make some people bail on their meat-free ways altogether. According to NPR—bacon is a gateway meat that “has a way of awakening carnivorous desires within even some of the preachiest of vegetarians” in part because it “speaks to our evolutionary quest for calories.”
And we’re here to say, that’s cool—eat up! Bacon has come a long way from its predominantly factory-farmed past. Plenty of companies including Vital Choice, Pete’s Paleo, and Organic Prairie are now offering nitrate-free bacon made from organically and/or pasture-raised pigs that have lived healthy, happy lives.
We just ask you one thing: If you’re going to cook bacon, please cook it the right way.
Tossing those bacon strips into a hot skillet is a highly flawed method that results in excess fat splatter and half-chewy, half-crispy bacon that doesn't match up with its joy-inducing aroma. To save your Sunday brunch, we've highlighted 3 superior cooking techniques for perfectly crispy bacon every time. You're welcome.
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