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Black Pig Meat Co. and Chef Duskie


By Eat With Feeling (Visit website)



It has been on my mind for a while- to write that is and I have just not had a spare second. This morning I got up early, cooked some of Chef Duskie's bacon and thought- I have to do this.. it is too good not to share- not just the bacon but the story!!

A couple of weeks ago I was asked to assist a Chef from California for a Breakfast Television segment. 





Duskie one of the Chef owners of ZAZU restaurant and farm. Duskie is a bubbly, passionate, energetic Chef.  





ZAZU is a restaurant with American Italian 'roots' situated in Sonoma County. When you speak with Chef Duskie you can feel her level of connection to food and the growing of it and most of all her deep respect for it. 





I love that.





Duskie's TV menu was quite adventurous, and with only 5-7 min of air time!! It was quite the adventure. Throughout the studio that morning, before Duskie went on air everyone was murmuring as they sipped their coffee  how good the Bacon smelled- and it made you want to EAT!!





This brings me to the other side of ZAZU: The Black Pig Meat Co. Duskie and her partner John make their bacon using Pure Country Pork pigs- these pigs are healthy, happy, free range, free roaming pigs. The bacon is quite something else... the best I have had.





One of Duskie's recipes features a BLT using fried green tomatoes and a tabasco aioli- YUM





I was lucky enough to get some of the Black Pig Meat Co. bacon to take home and try for myself, which I did as soon as I could and here is my BLAT:





This was truly the yummiest BLT I have ever had- the secret: the freshest and best quality ingredients- oh and yes:  that is a Steamwhistle beer in the background





Here is what I used to make this gorgeous BLAT:

Black Pig Meat Co. Bacon

















































All the produce came from The Golden Orchard at the St Lawrence Market including this beautiful heirloom tomato









































So, the key is to not cook the hell out of the bacon- you want it only slightly crispy on the edges. This bacon is too good to overcook so try to avoid that.

It will ruin the love and all the flavour.





Crusty italian style rolls





Aioli with some cayenne thrown in





Fresh avocado (the 'A' in BLAT)





some gorgeous crisp romaine





And yes, that is another Steamwhistle!





To get the same kind of flavour and quality bacon- try buying a nice thick cut smoked bacon or maple cured bacon from Rowe Farms or someone similar who  doesn't use antibiotics or 'fast' track methods for butchery- the product will speak for itself.





MMMMMM I want to make another one now--

Yours Truly 

Eat With Feeling




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