Jimmy Carbone: Chefs Are Still Taken With Bacon

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Red Cat's bacon tempura. Photo: Red Cat/Twitter

Last week we wondered whether Pig Island wasn’t proof that chefs have fallen out of love with bacon. Today, organizer Jimmy Carbone tells David Farley it’s not the case — if none of the event’s pork-happy chefs bothered with bacon, it’s only because they didn’t have enough time for curing. How long does it take to cure pork belly, you ask? Well, on his blog today, Michael Ruhlman recommends seven days. His advice: “Bacon is life itself. Embrace it!”

Pondering the Persistence of Pork on New York's Pig Island [Gadling]
Home-Cured Bacon [Michael Ruhlman]