The simple word "bacon" sparks so much excitement, it can render a person speechless (usually salivating), hopelessly craving that salty, fatty, porky goodness. Seeing as it’s Australian Bacon Week (June 22-28), we’re looking back at our best bacon moments. Here's when to get your pork on.
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26 Jun 2014 - 3:34 PM  UPDATED 2 Jul 2014 - 11:04 PM

1. After you've made it from scratch

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).

Via blog Whole Larder Love and Feast magazine

2. With bourbon for dessert

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.

Via For the Love of the South

3. First thing in the morning

Crisp, salty bacon rashers are the perfect foil for sweet syrup drizzled over blueberry pancakes, or so say those maple-loving Canadians. Via Feast magazine

4. The Italian way

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

5. To stave off those pesky winter blues

You're cold? Socks are advised. We also recommend a fireplace and a hot toddy. Oh, and this most excellent baked bean one-pot wonder. Via Feast magazine

Vine-cutters baked beans

6. To garnish an otherwise healthy-looking soup

Gourmet Farmer Matthew Evans sure loves his pork products. Here, he whips up a batch of pea soup topped with crisp bacon lardons. Bless.

Via Feast magazine

7. Unashamedly (i.e. with duck fat)

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

8. Alongside melty cheese

This is Matthew Evans' croque madame, which is basically a bacon sanga cooked in a frying pan. You're gonna love it. Via Feast magazine

9. When you're lazy

Feast's speck and sour cream mac 'n' cheese is echelons above the microwaveable variety (not that you'd know!). Via Feast magazine

Speck and sour cream macaroni cheese

 

Want more?

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