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Subscription boxes are all the rage these days, aren't they? You can get just about anything as a subscription now: collectibles, shaving razors, clothes, coffee, smoked meat of the month, cookie of the month, Bloody Mary of the month (the drink, not the freaky ghoul thing) and everything in between.
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At The Baconer, we like to say that our bacon is the favorite meat of vegetarians. That’s only half-joking, and if we have tempted any vegetarians to the meat side of the Force, the next question is probably “What’s the best way to cook it?” Or, you know, if you simply don’t cook bacon much and you are too tempted by amazing artisanal bacon with epic flavors, you probably want to learn how to master the art of cooking bacon.
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We love bacon. We love cooking bacon. We love cooking with bacon -- there’s a difference between those last two. Cooking bacon on its own is, well, cooking strips of bacon. But when you cook with bacon,  you’re using bacon as part of a recipe.
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Pairing a wine with a pork dish isn’t exactly a surprise. After all, pork meals have enough varieties that they cover the gamut of possibilities. A pork chop or pork tenderloin provides a hearty traditional meal. Pulled, shredded pork can be used in sandwiches or tacos. Bacon, our resident favorite here, acts as a wonderful side dish or can be used as filling, crust, or wrap for other foods to provide an accent or complementary flavor. With a wide range of food flavors comes a wide range of wine choices. You know what’s great about that? Options!
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