Sunday, February 20, 2011

Erick Loos's Bacon - John Besh's La Provence

Here's a photo of some bacon from their recent 200 pound batch made at John Besh's La Provence restaurant by Erick Loos.

These guys use a lot of bellies.

I've heard they do a Mangalitsa bacon ice cream that is ridiculously good. It sounds odd, but combining fat, sugar, salt, flavor and things like sourness can really work.

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