Best Triple-Decker BLT Using Fresh Pork Belly

It’s been quite a journey lately for the Pork Belly in Delhi, which is a basic ingredient. It’s now an element on many menus it’s a source of inspiration for many a chef. It’s been a favorite for the home cook to serve as a staple breakfast; In a spinach salad, it is crumbled to create the perfect cheeseburger.

Who hasn’t wanted a toasty triple-decker BLT?

or a late-night dinner consisting of Spaghetti Carbonara? Bacon bits with a crunch that are served with Mac ’n’ Cheese. a big Baked Potato, or your favorite Pizza? Bacon is everywhere sweet and sweet, with the hint of hickory, and plenty of flavor. There’s a common belief that bacon tastes everything better. We generally all agree. However, sometimes in our excitement we can go too far. Smokehouse culture is now celebrated in popular culture. belly beyond even the limit of excessive. Consider Bacon-alia, also known as the ‘Buccinator’ maybe Chicago is the host of an annual Bacon fest! In the midst of all the hyped exaggeration is this elusive, nebulous truth: Not all bacon is made in the same way. At Paulina Market we serve breakfast. Bacon, Bourbon Bacon, and Beef Bacon are Dry-cured and fully cooked. The end result: more flavor and value. Most bacons that are sold commercially are completely wet-cured, with no additives. That keep water (which helps to add weight) which is then partially cooked.

Our dry-cure eliminates the moisture in belly fats that we’ve already cut by hand to make it particularly lean. It’s as simple and straightforward an approach as a treatment could be. Then, we fully cook and lightly smoke our cured bellies up to 160°F over smoldering Hickory wood. The Paulina Market’s dry cured, fully cooked Bacons, smoked with hickory, have been reduced by 50%. of their Pork Belly-weight initial, of which leads to a greater ratio of fat to meat, as well as an improved bacon taste. Our bacon does not shrink, shrivel and form curls … It’s slim and flabby and delicious. In the end, not all bacon is created to be the same. Take a look at our bacon, and relish the quality taste! Off course, our breakfast of bore bacons, and bourbon aren’t the only options for “all-things-bacon’

At Paulina Market. Additionally, we smoke and cure Canadian Bacon (pork loin), English and Irish Bacon (which is a combination of pork belly), and pancetta-style and pancetta-style Lamb Bacon and Veal Bacon. Fully cooked, then cut to your specifications by our Butchers using the slab the piece. Our long-time customers are awed by our Bacon Rib (lean) as well as Paprika Specific (less less lean) as fully cooked, cured slices of Pork Belly, which can be eaten immediately.