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How I became addicted to Fatted Calf bacon...


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How I became addicted to Fatted Calf bacon...

Carb Lover | | Sep 11, 2006 06:42 AM

I blame it on you hounds like Morton the Mousse and Sixy. You just HAD to keep raving and raving about FC bacon until I could bear it no longer. Then I blame you, Nathan P. for being so kind and offering to pick up any products for me on your sojourn to the Berkeley farmer's market. Hounds' raving of favorite FC products is evidenced here:

I don't like to make "best" claims often, but this was truly the best bacon I've ever encountered. I knew it was special from the moment I saw it sealed in plastic. The extra thick cut bacon was striated w/ gorgeous ribbons of fat and had a fresh pale glow. Upon opening the bag, the intense smoky aroma was released. As I fried it on low-med heat, it slowly exuded a clear pool of fat (the most I had ever witnessed from 4 strips of bacon) w/ very little sputtering from water one sees w/ bad bacon.

I can't think of a better way to feature this phenomenal bacon right now then in a BLT. In my case, it was a BST (w/ spinach). I cooked it to very crispy the first time and just shy of crispy the second time. Preferred the latter. It's a very assertive, meaty bacon, so I liked it better in the sandwich than on its own. It also tasted really good mopped up in some maple syrup alongside sourdough pancakes...

Photo of bacon taken to very crispy:

Photo of BST:

Photo of bacon taken to shy of crispy w/ pancakes:

BTW, I reserved the bacon fat for cooking! Nathan, husband, and I sampled many other goodies and enjoyed them all. Mortadella, duck rillettes, and ciccioli were particularly outstanding. Seems like you can't go wrong w/ FC, and now I must get me more bacon! About $10/lb. and worth every penny.

Does anyone know from where FC sources their meat, particularly their pork? And if you think there's another bacon (bonus points if in South Bay) that I can transfer my addiction to, please share!