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Are you tantalized by the sound of bacon sizzling slowly in a skillet combined with that backwoods aroma? Do you know the difference between salt pork and pancetta? Speck and lard fume? Does Canadian bacon really come from Canada? Join us for an international guide to bacon.
Guest
- Brian Polcyn, award-winning chef, author of "Charcuterie: The Craft of Salting, Smoking, and Curing"
- Don Menefee, director of corporate development, Nueske's Applewood Smoked Meats in Wittenberg, Wisconsin
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