Makin’ Bacon

Meat has been on fire this week and we don’t just mean grilling and searing. First heaps of praise for the old-school butcher stylings of our meat counter from Ted Allen no less. Now in his blog post for Mark Bittman’s Bitten blog in yesterday’s NY Times, fellow Provisions counterman Daniel Meyer writes about our butcher’s latest experiment, lamb bacon. We heard rumors of such a creation -“surprisingly delicious”, “like candy” – they raved. But we have yet to taste it ourselves. Combined with the buffalo hanger steak we brought in (and quickly sold out of) last weekend and the whole goat kid coming in Friday, the butcher counter is where it’s at this week.

Greene GrapeMakin’ Bacon

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