When you buy bacon, you’re really getting two excellent products—a delicious breakfast meat and a sublime cooking fat. It’s hard to say which I value more.
From cheap, thin grocery-store strips to hunks of guanciale, I’ve eaten everything that in the bacon family, and whether you’re crumbling it over a salad or eating a few rashers with your morning eggs, I have tips and tricks for getting the most out of your cured pork strips.
