Bacon Freak Blog

I recently met with Brenda, owner and founder of Williamson Kenwood to learn more about her pancakes. Let me start by saying this gal is no short stack! Her pancake mixes aren’t just for pancakes, they are for making all kinds of great recipes such as muffins, scones and cookies, in fact she is the featured chef at baconfreak.com this month boasting her original Bacon Frittata

What is so unique about her pancakes you ask? Here is the secret. She put the flavor inside the pancakes! – I had never heard of such a thing.

Brenda’s story began with one simple desire and that was to give fun but useful gifts to her family and friends for the holidays. After years of giving homemade cookie boxes for gifts, she began searching for a new gift idea, but she wanted to avoid giving people junk that would just gather dust or be thrown away. A consumable food item was still the obvious choice.

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Top of the mornin’ to ya my bold, brash and bawdy band of “Baco-conspirators!”

I’m walking a tightrope right now, trying to balance open communication about a very unusual book that recently came out and my ethical, moral obligations as a gentleman speaking in mixed company here at the Pig Pen!

You see, to days topic is simply way too interesting to merely ignore, but “Bacon-troversial” enough, that I really must take special care to mind my “Pigs and Quaker Oats.

You see an engaging young lady wanted to write from experience about passion, addiction, obsession and craving drives that some will do almost anything to effectively quell, so most naturally, she chose the two most popular things in the universe to create her compelling title, which turns out to be “Sex and Bacon,” by Sarah Katherine Lewis.

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I have been featuring the wonderful bacon of Broadbent Hams over the past two years. They have come top of mind with the recent Tomato scare. After all as an official bacon freak I need my daily BLT for Lunch. Well with no tomatos how am I supposed to make a Bacon Lettuce and Tomato sandwich? Ah at last the solution hit me, the wonderful bacon of Broadbent Hams, Sun Dried Tomato. This bacon has a uuniquely sweet tomato flavor and is a must for the low carb dieter.

Broadbent Hams has been in business since the mid 1960’s. Since 1999 they have won the Kentucky State Fair over 5 times, including the Fancy Food Show of New York twice. Rodney Drennan states that, “They try and make the best bacon they can” I guess he doesn’t like to brag. They also hold the current record for the largest raffleled / auctioned Grand Champion Ham at $500,000.00 dollars – that ham sold for $29,000.00 a pound – what a great donation to charity!

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OK, …. Bacon Ice Cream ….. Udder Delight, ….. I know, I know, use a PUN – go to jail, but I swear on a succulent slab of bacon that this one really isn’t my fault; friends!

You see the name of the company that recently released it’s brand new “Bacon Ice Cream” just in time for the warmer days of summer approaching us just out on the vey near horizon, is “Udder Delight!”

They are a very popular Ice Cream company located out in Rehoboth Beach, Delaware and they have been known for making some of the most delicious and interestingly unique and original ice creams in the entire world.

As a matter of fact, they are the celebrated winners of the 2004 World Series of Ice Cream, taking the judges taste-buds by storm with their amazingly delicious Peanut Butter and Jelly ice cream.

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I am always approached with all things bacon, last week I received a call from a company that produces fresh chocolates with unique flavor combinations using high quality, all natural ingredients. I will be honest that didn’t get my attention until she said, “It is our goal to bring cutting edge flavors and technologies to the chocolate industry, and deliver them to you as soon as they’re made.” And I said, “Yeah so?” and she said, well we have several new limited edition products including bacon covered chocolate.” Now she had my attention and I immediately ordered a box!

This company is called Luca Chocolate which is based in North Carolina. In speaking with them I learned that their chef and owner studied nutrition in college and went to the French Culinary Institute to study Classic Pastry Arts. The idea of LUCA Chocolate began officially in December 2006. What started off as a simple idea in the home kitchen and a lot of experimentation with many pounds of sugar, pints of cream and tablespoons of butter created a now successful business!

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