December 21, 2009 at 8:37 pm
#684428
cjboffoli
Participant
Tracy: I don’t find their bacon fattier than other small-batch, house-cured bacon. But actually, I like to reserve the fat and use it in other dishes. My BBQ shrimp with stone-ground grits recipe (a Charleston, SC breakfast favorite) is much enhanced with Swinery’s bacon fat.
I freeze it into little blocks which I keep in the freezer until I need them. Sure, we’re talking about saturated fat. But I feel better using it knowing that the pigs are raised on organic feed without being pumped full of antibiotics and hormones as factory pigs are.