Media magnate and mega-news enterprise, MSNBC has come right out and blurted out what everybody has been thinking for the past couple of years, that America’s love affair with bacon is absolutely no where near cooling down any time soon.

Just when people thought that the national hysteria of “Baco-Mania” that had been so dramatically exhibited by Bacon Freaks all across the country was starting to diffuse and “Freak-Fever” was beginning to cool, the next phase “Bacon On The Brain” kicked in and this time, it’s spreading faster than ever and people seem to have an even stronger strain than before.

Popular MSNBC writer Bill Briggs sites KFC’s latest release, the “Double Down’ Sandwich as just the latest clear evidence of a world that clearly has developed a culinary crush on our beloved bacon.

According to Briggs, “Bacon is once more our true, national food crush, spanning all ages, all cultures and all meals. It binds us in its aromatic allure — and maybe in its outlaw luster. Like a freedom fighter emerging from an underground bunker, the smoky strips of crispy bliss somehow survived the rise and reign of the cholesterol cops.”

The MSNBC writer continues by assessing that “It’s primal. It’s sublime. It’s bacon. And it’s bigger than ever, baby.”

Briggs quotes beloved television “Culinary Queen, Paula Deen” as responding to the news of the “Bacon Boosted” Double Down sandwich by giggling with glee “There’s no bun? Oh, shut up! I can’t wait to try it!” Deen said Tuesday while being driven between launch events for her book, “Paula Deen’s Savannah Style.” “We may have to go to the closest KFC now!”

Paula continued by exclaiming …“We love our bacon, Americans love their bacon!” added Deen, who serves up her southern-fried dishes and personality on the Food Network’s “Paula’s Home Cooking.”

Briggs continues his in-depth observations by explaining that “a bacon zeitgeist has sprouted. You can sample bacon maple lattes, $14 vodka cocktails with bacon, caffeinated bacon lollipops, deep-fried bacon with gravy, bacon-flavored chocolate, and a chicken stuffed inside a duck that’s crammed into a turkey — all encased by bacon and called a “turbaconducken.” On May 8, San Francisco is hosting its second annual “Bacon Camp,” billed as “an ad-hoc gathering born from the desire for people to share and learn in an open environment about bacon.”

Then Briggs wraps up his comments about out cultures current “Bacon Bonanza” by mentioning the fact that “At the Bacon Today blog which offers “daily updates on the world of sweet, sweet bacon,” shoppers can buy belts and pillows that look like bacon, plus “gummy bacon,” bacon-flavored dental floss and lip balm.”

Brigg’s final quotes from Paula Deen really say’s it all when she contemplates the role that bacon has played in the lives of Americans “its part of the American soul,” Deen said. “A bacon-free diet is like “going through life without seeing the Eiffel tower,” Deen said, “or without ever skinny-dipping under a full moon.”

Then “Queen Deen” adds “The smell of bacon cooking is in everybody’s memory. For years, I’ve wanted to come up with a room deodorizer that’s the scent of bacon, onions and bell peppers cooking on the stove. Wouldn’t that be fabulous?”

Well if you are looking for a bacon scented room freshener Ms. Deen, you need look no further than HERE where Bacon Freak has been selling them for years, for just for $4.95.

Then in his final observation, Brigg’s graciously offers a salute to what he refers bacon being the official “the candy of meats,” which clearly is a homage to the long-time, official Bacon Freak Motto “Bacon Is Meat Candy!”.

Big pig props to Mr. Briggs, whose insights and clarity are deeply appreciated and whose clarity and pork perceptions are 100% right on!

Signing off at Pigging out!
Rocco “Boss Hog” Loosbrock

The massive wave of “Baco-Mania” has splashed so broadly across the entire spectrum of society, that what was once merely a “Gourmet Bacon World” for so many life-long, dedicated Bacon Freaks, has now expanded into some other truly delicious pork oriented endeavors.

Of course, it only makes sense that if you have your hands on the world’s finest, Blue Ribbon Award Winning pigs, why stop at merely “Makin’ Bacon?”

There’s a famous old joke that’s been told for years out in the pig pen regarding “Bacon and Eggs.” The joke basically is a commentary regarding the fact that while the chicken most certainly contributes to the over-all achievement of the goal of a great Bacon and Eggs breakfast, it truly is the Pig who is personally, absolutely committed to the general proposition of the meal.

So now Bacon Freak is pleased as punch and proud peacock’s to present three new deliriously delightful and delectably delicious powerful platforms of the Bacon Freak empire; and this time the world’s finest pork is being dedicated to premium quality, gourmet Ham, Sausage and Bacon + Chocolate Candy.

Introducing your quick and easy access to the following fine, popular pork portals: Ham Freak, Sausage Freak and what is quickly growing to be one of the most popular and sought out “bacon oriented” products on the market today, Bacon Chocolate!

For all of you out there who have been hearing the buzz and wanting to find out what the fever and fury is all about, with your own taste buds, Bacon Freak’s deliciously decadent Bacon Chocolate Sueyts can now be found online at their very own website, which feature both deliciously dark and mouthwatering milk chocolate sueyts!

Whenever any huge, raging socially popular trend explodes with gigantic proportions and swells into an actual cultural “wave,” all topically related boats in the harbor rise equally with the incoming flow of the raging high tide that ensues.

Therefore, with “Baco-Mania” becoming a powerful, popular movement all across the entire nation, it’s only natural that other premium pork products begin to get a strong surge of interest and demand, and for that reason alone, a hungry public can now fully satisfy those alternative pork product urges at SausageFreak.com, HamFreak.com and BaconChocolate.com.

Signing off at Pigging out!
Rocco “Boss Hog” Loosbrock

OMG … it looks like Carl’s Jr. (http://www.carlsjr.com) has done it again my fellow “Baconistas!”

While all of the “fast food” giants are desperately trying to impress a world gone crazy with “Baco-Mania” by coming up with more and more complex and clever creations based on the average “Bacon Freak’s” (http://www.baconfreak.com) obsession with bacon, Carl’s Jr. has quite wisely chosen to take that path less traveled and move further and further toward absolute simplicity.

So while many of its competitors continue on the path of constantly tossing more and more elaborate ingredients onto their burgers, Carl’ has effectively broken the magic formula down to it’s essential basic, fundamental, foundational “bacon blueprint” of consummate, consumable simplicity.

Introducing Carl’s new Grilled Cheese Bacon Burger! (http://www.carlsjr.com/company/releases/carls-jr-launches-ultimate-comfort-food-grilled-cheese-bacon-burgers)

We’re talking something as basic as a grilled cheese sandwich, made of American and Swiss cheese on sourdough bread, with a tasty charbroiled hamburger patty and some bacon stuck in up top, for good measure.

Executive Vice President of Marketing, Brad Haley admits that originally, idea for the new burger initially was part of a plan for Carl’s corporate “mother company”, “CKE Restaurants Inc.” (http://www.ckr.com) to better serve their ever growing menu needs of their ever growing “vegetarian” customer base.

So the plan was to introduce a delicious, top quality grilled cheese sandwich that tasted like something more than mere conventional fast food …”Hold the meat!” Haley adds … “But, being Carl’s Jr., a chain known for its decadent burgers, someone suggested that we try it with a charbroiled burger patty and bacon for our carnivorous customers,” Mr. Haley explains, “and the Grilled Cheese Bacon Burgers were born.”

He then went on to make sure that he mentioned that Carl’s vegetarian customers can still order the “Grilled Cheese Sandwiches” without the burger and bacon.

From my personal experience, Carl’s has always been very good about looking out for it’s vegetarian friends and customers, who for decades now, have been able to “special order” several of the items found on their menu without the meat and according to many of my friends, they actually taste pretty darned good as vegetarian fare as well.

Still … as for me, I prefer to have my grilled cheese sandwich with the delicious and nutritious burger and bacon tossed in for good measure, so that I can enjoy some of that
awesome protein powered “taste extravaganza.”

But I certainly do applaud Carl’s Jr. for having the insight and vision to buck the trend toward complexity and complications, and simply “go simple,” succeeding at doing the just the right thing, for all the right reasons!

Signing off at Pigging out!
Rocco “Boss Hog” Loosbrock

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In honor of Bacon Freak’s “Grand Release Celebration” of their brand new gourmet Bacon Cookbook , the fine folks over at Bacon Today, normally a staunch competitor of Bacon Freak, requested the opportunity to premier a FREE RECIPE on their own corporate blog as part of the Ceremonious Celebration taking place within the gourmet bacon world and Bacon Freak was quite thrilled to be asked and to cooperate.

Bacon Today chose to feature the Avocado Mango Salad Recipe which was custom created by world renowned Chef, Rick Bayless.

For those living under a rock the past decade, Rick Bayless is chef of both Frontera Grill and Topolobampo in Chicago, as well as being the creator of “Frontera Gourmet Foods,” multiple Best Selling cookbook author, host of his own popular television cooking show, called “Mexico – One Plate at a Time” and winner of the James Beard “Best International Cookbook of the Year” award in 2001.

In his own words about his personal and professional adoration of bacon, Chef Bayless explains … “Everyone has seen me wear the bacon is meat candy T-shirt on my TV show…but it is more than just a T-shirt slogan to me…it’s a way of life. Whenever I am stuck on what to do in a particular recipe, I always think.  WWBD?”

What Would Bacon Do? … indeed!

Enjoy Chef Rick’s free Avocado Mango Salad Recipe!

Signing Off and Pigging Out,

Rocco “Boss Hog” Loosbrock

Be sure to visit our Bacon Club by Cicking HERE!

The fine folks over at Bacon Today just released what could only be classified as an “A+” rave review regarding the new gourmet Bacon Cookbook that it’s competitors, Bacon Freak,  just put out this week.

In the usual “cut throat” and “back-stabbing” world of business, even in the much more tastefully refined world of fine dining and gourmet food, it’s so very rare to see such a glowingly positive review of someone else’s work, particularly a direct competitor, that we thought the world would get some enjoyment from the taste of pure kindness and graciousness exhibited between these two popular and powerful industry leaders.

Here’s the whole story, presented “straight from the pigs mouth”, just as they posted it on their blog.

Enjoy …

“Not too long ago, a reader came to us with the idea that we should write a bacon book. You know, a book about bacon. We tossed around a few ideas that all centered around bacon and books and how to combine them into a book about bacon but we haven’t nailed down a bacon book concept just yet.

Today we received an email from Boss Hog over at BaconFreak.com announcing that he’s released the first edition of his Bacon Cookbook. What better book about bacon could there be than a bacon book that helps you cook the meat candy?

According to the web site (with the oh-so-catchy URL of BaconCookbook.com) they’ve got recipes from some renowned chefs that will help you get your bacon fix for breakfast, lunch, dinner, appetizers, and even bacon desserts.

We got a chance to peek at the bacon cookbook ahead of time and were impressed with the quality of the bacon recipes included in the book. Don’t be surprised if you see a couple examples of bacon dishes we test out here at Bacon Today. We’re planning to cook up a few of the meals to give them the official Bacon Today taste test.

The Bacon Freak Bacon Cookbook is available in both downloadable PDF and paperback formats. Head on over to BaconCookbook.com and get your copy today!”

Our good friends over at Bacon Today shared this video of a guy named Will Mueller playing his Love Song that he wrote and dedicated to the love of his life, Bacon.

Of course we were impressed as all get out and wanted to help this fellow Bacon Freak get his song out there on the internet, so that all of our fellow Baconistas, Baco-holics and proud pork purveyors of “Baco-Mania” can get a good listen to this tune.

Enjoy, I know we did!

Signing Off and Pigging Out,

Rocco “Boss Hog” Loosbrock

Be sure to visit our Bacon Club by Clicking HERE!

I have enjoyed gourmet bacon for years both in my kitchen and in restaurants, but have often felt that I needed to contribute and add additional enhancing flavors to the experience.

In one way or another, I felt the need to add salt, pepper or another spice or accompaniment to make it even better. Bourbon Street Cajun Style Country Bacon has relieved my largely non-cook self of trying to figure out how to best contribute to a packaged bacon product.

Now I can put the bacon in the pan, and watch it grow and develop its zest as it sizzles to perfection without any additional seasoning on my part! The hickory, smoky, slightly spicy flavoring engages in a harmony of exceptional bacon flavors in my mouth which simultaneously delights my taste buds.

When people try to describe bacon, I have heard a myriad of descriptions including greasy, salty chicken. This Cajun Bacon is definitely not anything like chicken. The slightly crispy highly flavorful exterior of a thicker cut of bacon is juxtaposed to a softer interior that is a bit milder in taste. It was a great co-star of my dinner as a few delightful slices of protein were beside the vegetable stir-fry I whipped up.

I invited my friend over for dinner, who is also a bacon lover, and I watched happily as she too ate all the bacon before the vegetables. I can almost taste the dance the Cajun Bacon would engage upon in a BLT with the satisfying crunch of lettuce, fresh tomatoes and a few slices of turkey. Coupling this with an egg white omelet would be an excellent way to start any Saturday morning!

Unlike all other bacon I have cooked, this did not shrink to 1/2 the size that it had in its uncooked original packaging – what a delight! It smells as great cooking in the pan as it does when you actually eat it. As someone who enjoys a bit of a spice with my meals, I highly recommend Bourbon Street Cajun Style Country Bacon to those who also would like to enjoy bacon on a new level.

~Lauren Armanino

Signing Off and Pigging Out,

Rocco “Boss Hog” Loosbrock

Be sure to visit our Bacon Club by Clicking HERE!

Not to be outdone by the late blooming “wannabes” who have just recently jumped onto the “Bacon Freak Band Wagon,” The Original “Bacon Freaks” just released the much ballyhooed and long awaited “Bacon Cookbook,” and the response and buzz amongst fellow “Baconistas” has been nothing less than spectacular.

If you’re truly a legitimate “Baco-holic” who has been riding the surging wave of “Baco-Mania” since long before the early “daze” of this magnificently trending movement … or if you know someone who is …then you most definitely need to immediately click over to “The Bacon Cookbook” website right away and check this out for your self or your loved ones, while supplies still last.

According to Rocco “Boss Hog” Loosbrock, “this is a life-long dream finally manifested into reality, not just for our entire loyal monthly bacon club members and bacon store customers, but for “Baco-Maniacs” all across the country and globe, as well as for all of us here at “Bacon Freak.”

“We wanted to make sure that the cookbook was something spectacular and not just a collection of typical bacon oriented recipes.” explains Boss Hog. “So we sought out the creative culinary insights and inspirations of some of the most well respected and professionally renowned chefs in the industry, to create completely, all original, unique recipes specifically for our bacon, and the outcome has proven to be even well beyond our own expectations, hopes and dreams!”

Included in this Epicurean Encyclopedia of enticing entries are custom creation recipes from such chefs as:

Henry Adaniya

Rick Bayless

Scott Burnett

Kathy Casey

Ratha Chau

Gianni Cicilot

Holly Clegg

Laura Jakosky

Erik Kelley

Mary Beth Lawton-Johnson

Maria Liberati

Kate McAloon

Jason McClure

Patricia Mendez

Georges Mokbel

Johnna Rowe

Donna DeCunzo-Taddeo

Gary Unger

Thus, Bacon Freak’s “Bacon Cookbook” turned out to be Hog Heaven for those who truly love the seductively sultry, sweet and salty sensuality of the world’s all time favorite “Meat Candy!”

The cookbook is conveniently put together in such a way as to allow you to chose the very finest recipes for a number of specific meals, from Breakfast and Lunch, to Dinner and Dessert, even Appetizers are included.

Having no idea just how amazingly popular this first edition of the Bacon Cookbook would be, supplies may prove to be beyond limited and stretched to the breaking point for  those who hesitate and put this acquisition, even temporarily on the back burner.

Clearly the second edition printing will eventually come along, and with its numbers greatly increased, now that the massive popularity of the cookbook has officially  now been have gauged after the Grand Release, but for those who don’t want to have to wait till then, you can buy a copy or three right here, right now … without delay.

Signing Off and Pigging Out,

Rocco “Boss Hog” Loosbrock

Be sure to visit our Bacon Club by clicking HERE!

Baconopolis …  Baconopolis, by any other name would you … could you possibly smell and taste so seductively sweet, salty, sizzlingly savory and sensually sensational! I for one, think NOT!

Baconopolis (Round Two) “This time it’s Porkual!” … took place on Friday night, February 26th from 6:00 -8:00 PM at the ever so awesome Palace Ballroom in the wondrously Washingtonian city of Seattle.

Surprising to none, the event featured bacon, bacon and more bacon.

Specifically … 10 delightfully different, delectable dishes of bacon oriented fine dining fare, from items that seem to naturally go together like a “hand and glove,” to other recipes that go together more like “penguins on unicycles” and “low salt, no fat nuclear submarines.”

The entire event was brought to us by the good folks over at the Palace Ballroom and their illustrious owner, Mr. Tom Douglas, who is also noted in the “foodie” world for being a semifinalist for the prestigious 2010 James Beard Foundation award for Best Restaurateur.

The menu included:

B.L.A.T. (the classic with avocado)

Bacon Cured Whole Pig

Bacon Cornbread Muffin

Pork n’ Beans

Bacon Explosion

Elvis’ Favorite: Hot Peanut Butter, Banana and Bacon

Classic Carbonara

Bacon Fried Rice

Bacon Biscuit Sandwich with Gravy

Bacon Filled Doughnut with Maple Glaze and Bacon Salt

OK … so I was momentarily distraught to discover they were NOT servi9ng my favorite “Pork At The Bottom Yogurt, the entire event was utterly amazing?

Absolutely everybody had a wonderfully awesome time and as predicted, totally PIGGED OUT!

We can’t wait till next year.

Senseless In Seattle!

Signing Off and Pigging Out,

Rocco “Boss Hog” Loosbrock

Be sure to visit our Bacon Club by clicking HERE!