Bacon and Eggs

                              Bacon and Eggs

Bacon.  As previously discussed, it comes in different forms—slices or slabs, it’s all lip-smacking good. If you prefer your bacon in a slab, you get a bonus. Just cut off the rind and deep-fry to get your “cracklings,” or pork rinds as they are more commonly known. And of course you can get your bacon smoked, or you can keep it natural with nitrite-free unprocessed bacon. Bacon is so versatile that it’s a great addition to any breakfast, lunch, or dinner!

Bacon for breakfast: Want to know how to cook the perfect bacon? Want to eliminate the mess from frying? Here’s how you do it!

Cooking bacon in the oven

Perfect Circle B Ranch Bacon 

A tasty bacon-topped lunch: Big John’s Hamburger —a hamburger made from Circle B Ranch Ground Pork and organic ground beef, served on a pretzel bun from Hy-Vee, and topped with cheddar cheese, sautéed onions and Circle B Ranch bacon.

Gourmet bacon dinner: Bacon goes good with any dish, but what can be yummier than rabbit cooked with bacon and pears? Fancy it up with Braised Rabbit with Crème Fraiche Bacon and Pears.

Or keep it simple with a straightforward but appetizing side-dish. A Bacon and Potato Tart  is as basic as bacon can get.

How about an awesome bacon snack? This recipe from Food Network will please your taste buds:

Bacon to the extreme: These delectable recipes will delight you.

  • Bacon candy? Yum-yum. Thank you, Food Network!

Bacon Brittle: Boil 2 cups sugar and 1 cup water in a saucepan, without stirring, until 340 degrees F, 8 to 10 minutes. Stir in 1 cup peanuts, 5 slices crumbled cooked bacon, 1 tablespoon butter and a pinch each of cayenne and cinnamon. Spread on a greased baking sheet to harden.

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If these recipes have intrigued you, you can find even more enjoyable bacon recipes at

And since I have been discussing the versatility of bacon, I thought I’d provide you with a link to this fun article produced by Fox News:

I didn’t know they made bacon flavored toothpaste!

Don’t miss the next article in this series, “Ribs, Loin, Chops—Cook It If You’ve Got It.” It will include information about the back and loin area of the hog. Who doesn’t love Baby Back Ribs and pork chops?

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