“Waste not, want not” has been the motto of hungry populations throughout time. Long ago, our frugal ancestors perfected the art of utilizing, as they say, “everything but the squeal” when lucky enough to have a hog to butcher. In a modern world where we are constantly advised to eat less meat and be more responsible with the meat we do eat, nose-to-tail consumption is also highly encouraged. Pork is our most versatile source of protein, so for those of you who are vegetarians, now is the time to look away as we discuss all the ways it is prepared.
If you are from the South, you have probably been to a “Pig Pickin’”, a party where a whole hog is smoked and roasted slowly until the juicy meat literally falls off the bone. Simple and sublime this may be, but more commonly pork is consumed as hams, roasts, chops, ribs, and shredded for barbecue. “Soul food” traditionally features deep fried pork skins, trotters, neck bones, fatback, spicy sausage stuffed into intestine casings such as Cajun boudin, and even plain boiled intestines, or chitlins, usually served up with plenty of hot sauce. In the past, these less expensive parts were assigned to the poorest segments of the population, in many cases the enslaved. Eating “high on the hog” signified prosperity back then, but these recipes have escaped cultural boundaries and become more mainstream. Lard is a staple in many top chefs’ modern kitchens. Pickled pig’s feet are a gourmet treat, while head cheese and scrapple are indicative of just how resourceful our ancestors were in rendering bits and pieces of hog into savory sustenance.
It is a big topic, but let us narrow our focus down to two pork products which spell comfort food to this generation, bacon and sausage. Waking up on a crisp winter morning in grandma’s cozy featherbed to the wafting fragrance of bacon and sausage frying on the woodstove will always define bliss for me.
The history of bacon is not just about a slice of pork belly, but a complex narrative interwoven with etymology and culinary traditions. The passion for cured pork stretches far back through history—and to many other parts of the world. Salted pork belly first appeared on dining tables thousands of years ago in China. Pork curing methods spread throughout the Roman Empire, and we know that Anglo-Saxon peasants cooked with bacon fat. Until well into the sixteenth century, the Middle English term “bacon”, or “bacoun,” referred to all pork in general. Spanish explorer Hernando de Soto became the father of the American pork industry when he brought 13 pigs to the shores of the New World in 1539. Within three years his herd had grown to 700. Indigenous peoples reportedly fell in love with the flavor and readily accepted pigs and pork products as peace offerings.
Many people have a love/hate relationship with bacon. They absolutely love the taste but hate the guilt that comes when indulging in any salty, processed, fried food. However, pork is rich in many nutrients, including protein and several vitamins. The same holds true for bacon. A typical three and a half-ounce portion of cooked bacon contains:
- 37 grams of high-quality animal protein
- Vitamins B1, B2, B3, B5, B6 and B12
- 89 percent of the RDA for selenium
- 53 percent of the RDA forphosphorus
- Decent amounts of the minerals iron, magnesium, zinc, and potassium.
Bacon goes through a specific curing process, during which the raw pork meat is soaked in a solution of salt, nitrates and sometimes sugar. In most cases, the bacon is smoked afterward. Curing and smoking are ways to preserve the meat, but these processing methods also contribute to the characteristic taste of bacon. Adding salt and nitrates makes the meat an unfriendly environment for bacteria to grow, and as a result, bacon has a much longer shelf life than fresh pork. Practicality aside, when cooked, the fat is rendered and the rasher (slice) crisps up into crunchy, satisfying deliciousness. What is left in the pan is liquid gold, saved, cooled into lard, and used to make light, fluffy biscuits all over the South.
Yes, we know it is fat, but how bad for us is it really? The fats in bacon are about 50 percent monounsaturated and a large part of that is oleic acid, the same fatty acid that olive oil is praised for and generally considered “heart-healthy”. Then about 40 percent is saturated fat, accompanied by some cholesterol. The remaining ten percent fat in bacon is 40 percent saturated and ten percent polyunsaturated, also accompanied by some cholesterol, which was a dietary concern in the past. However, some scientists now agree that it has minor effects on cholesterol levels in your blood. Some experts say we should not be worried about the high fat content of bacon, especially since the typical serving size is small. Welcome news since bacon’s unparalleled flavor makes it nearly irresistible. At the end of the day, you must make your own choice and look at the matter objectively. If you simply love bacon, then stick to a rule that applies to most processed food products: moderation is key. There will always be those who say a piece of perfectly cooked bacon is standalone proof of our capacity to transform a humble slice of pork into an internationally beloved delicacy.
The consumption rate of bacon never really waned despite recent health alarms, but it is currently enjoying a spike in popularity that is unprecedented. Top chefs employ it in myriad ways, and who does not like sweet treats that feature salty bacon? Some recipes for those with a sweet tooth might include stuffed Medjool dates wrapped in lean, smoky bacon and cooked until the flavors meld into bite-sized crispy-soft indulgences.
EASY BACON WRAPPED DATES
Ingredients:
- 10 thin slices bacon (may use precooked if still pliable)
- 20 large Medjool dates
- 4 ounces crumbled blue cheese (or goat, Manchego or feta cheese)
- Optional: 2 ounces ground walnuts mixed in cheese
- Freshly-ground black pepper and flaky sea salt
Directions:
Heat oven to 400 degrees. Line a large baking sheet with parchment paper.
Lay the bacon strips side- by- side on the baking sheet. Cook for about 10 minutes.
While the bacon is precooking, use a paring knife to make a shallow cut lengthwise in the top of each date. Remove the pits (if needed), then fill each date with a spoonful of cheese and use your palm to gently squeeze the date so that it is mostly closed. Slice the bacon strips in half. Wrap a strip of bacon around each date and secure it closed with a toothpick.
Place with a fresh sheet of parchment paper on pan. Arrange the dates evenly on the baking sheet and season with a few twists of black pepper. Bake for 5-7 minutes per side, flipping the dates halfway through until the bacon is cooked and slightly crispy. Transfer baking sheet to a wire rack and sprinkle the dates with a pinch of flaky sea salt. Serve warm and enjoy.
For a special treat, try this recipe that features the unexpected juxtaposition of bacon, onion, coffee, and brown sugar.
SLOW-COOKER BACON JAM
Ingredients:
- 1 1/2 pounds sliced bacon, cut into 1-inch pieces
- 2 medium yellow onions, diced small
- 3 garlic cloves, smashed and peeled
- 1/2 cup cider vinegar
- 1/2 cup packed dark brown sugar
- 1/4 cup pure maple syrup
- 3/4 cup strong brewed coffee
Directions:
In a large skillet, cook bacon over medium-high heat until fat is rendered, and bacon is lightly browned (about 20 minutes). Transfer to paper towels to drain. Discard all but 1 tablespoon of fat from skillet.
Add onions and garlic and cook until onions are translucent (about 6 minutes). Add vinegar, brown sugar, maple syrup and coffee and bring to a boil, stirring and scraping skillet for about 2 minutes. Add bacon bits and stir to combine.
Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy (3 1/2 to 4 hours). Let cool. Transfer to a food processor. Pulse just until coarsely chopped. Refrigerate in airtight containers for up to 4 weeks.
Bougie bartenders have of late infused their trendy cocktails, such as this one, with bacony goodness for their more adventurous and discerning patrons.
MAPLE BACON OLD FASHIONED COCKTAIL
Ingredients:
- 4 strips maple-flavored bacon, cooked crisp
- 4 ounces of your favorite top-shelf bourbon whiskey
- 1 tablespoon pure maple syrup
- 1 ounce Angostura bitters
- Ice cubes
- Orange peel twists
Directions:
In a small shallow dish place the crisp strips of bacon. Pour bourbon into the dish. Cover and chill for 30 minutes or longer if time permits. Strain and reserve bourbon and bacon.
In a small jug, combine bourbon, maple syrup and bitters. Give it a shake, then pour over ice cubes and serve garnished with orange twists and cooked bacon. Makes about half cup.
Cookbooks are a testament to the ingenuity and thrift of humankind. There are countless recipes for sausage in any culture’s cuisine. Sausage is made from ground meat mixed with fat, salt, and other seasonings, preservatives, and sometimes fillers like apples, grains, or breadcrumbs. The word “sausage” comes from the Middle English sausige, which came from sal, Latin for salt. In France, sausage links are known as sausissons and in Germany, wurst. Some fresh pork sausage mixtures are sold in bulk form while others are forced into casings to form links. Sausages were originally cured, smoked, or dried to extend the shelf life of meat but tended to have a stronger flavor and odor, as well as a tougher, chewier texture, than fresh sausage.
Some popular fresh sausages include what we know as Italian sausage, as well as savory breakfast sausage, Irish bangers, some bratwurst, and Mexican-style chorizo. Polish kielbasa is usually a garlicky fresh sausage but can also be found smoked and precooked. Examples of precooked fresh sausage include the mineral-tasting black (blood) pudding and the beloved American staple, hot dogs.
Zuppa Toscana is a hearty soup that eats like a meal all by itself. It is sure to please a crowd. Better double the recipe so there is plenty left for the next day.
ZUPPA TOSCANA
Ingredients:
- 1-pound bulk mild Italian sausage
- 1 ¼ teaspoons crushed red pepper flakes
- 4 slices bacon, cut into 1/2 inch pieces
- 1 large onion, diced
- 1 tablespoon minced garlic
- 5 (13.75 ounce) cans chicken broth
- 6 medium potatoes, thinly sliced
- 1 cup heavy cream
- ¼ bunch fresh spinach, tough stems removed
Directions:
Cook Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
Cook bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in onions and garlic; cook until onions are soft and translucent, about 5 minutes.
Stir in chicken broth and bring to a boil over high heat. Add potatoes and simmer until fork tender, about 20 minutes. Reduce heat to medium; stir in cream, cooked sausage, and spinach. Cook and stir until spinach has wilted and sausage is warmed through.
Recipe courtesy of Allrecipes.com
SAUSAGE, POTATO AND KALE BREAKFAST CASSEROLE
Ingredients:
- 1/2 pound Italian sausage (can use turkey sausage)
- 1 tablespoon olive oil
- 1/2 cup diced yellow onion
- 1 red bell pepper, diced
- 16 ounces frozen diced potatoes or hashbrowns (unseasoned), no need to defrost
- 1/2 teaspoon grated garlic (1-2 cloves)
- 3 cups chopped kale
- 6 eggs
- 2 egg whites
- 1/2 cup milk of choice
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika or sweet paprika
- Salt and pepper to taste
- 3/4 cup shredded fontina cheese or mozzarella
- 1/4 cup shredded Parmesan cheese
Directions:
Preheat oven to 375 degrees. Spray a 9x13 baking dish with cooking spray and set aside. In a bowl, whisk together the eggs. Pour in the milk and add in the Italian seasoning, smoked paprika, salt, pepper, and half of the fontina and Parmesan cheese. Whisk together everything until combined and set aside.
Cook and crumble the sausage in a large skillet over medium-high heat until it is browned and cooked through. Remove the sausage from the skillet and place onto a plate lined with paper towels to remove any excess grease.
Leave a tablespoon of the sausage grease in the skillet or add in a tablespoon of olive oil. Add in the onion, red bell pepper, potatoes, salt and pepper. Sauté for about 3 minutes until the vegetables start to soften. Add in the garlic and kale and sauté until the kale is wilted, another 3 minutes.
Add the sausage back into the skillet and stir everything together. Pour the vegetables into the prepared baking dish. Pour the egg mixture evenly over the vegetables and top with the remaining cheese.
Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes or until the potatoes are tender and cheese is golden.
So here is where we conclude our tribute to the common pig: from your snuffly snout to the tip of your curly tail, in all of your thousand different ways and guises, you continue to sustain and delight us. May it ever be so!