Everyone says it, but we'll say it again: homemade bacon is hells tastier than store-bought stuff. You can actually taste the "porkiness". What's more, you can accomplish your very own bacon slab in a week (granted you start right this second).
Salted caramel is taking tastebuds and ice-creameries by storm. Let's all take the logical next step: crispy, porky lardons immortalised in this bacon bourbon brittle.
Spaghetti alla carbonara is, for some, the comfort dish of all time. That classic combo of pork, egg, cheese (Parmigiano Reggiano or pecorino, preferably) and freshly cracked pepper is, in short, the business. Via Feast magazine
Via Feast magazine
Sure, duck fat broccoli with garlic and bacon might sound extreme, but it's a great way to use any of the fat leftover from a duck roast. Serve with any robust winter meats, such as a braise of beef or slow-cooked lamb shoulder. Via Feast magazine