I certainly did use the bacon fat, for cooking some beans.

I hope you ate the bacon’s fat!

The “fat trimmers” of the world shouldn’t buy our bacon. They’d probably do better with our ham, which is much leaner.

Did you use the bacon’s grease for anything? Like sauteing meat or cooking vegetables? It is a shame to waste the grease - a small amount of it can really put a dish over the top.

For example, I use a slice of bacon to produce fat to fry a pork chop, or I dice up some ham, heat it in a small amount of bacon grease, and then eat that with brown rice.

Please introduce yourself when you come by. We sampled a small amount of fried bread, so we can’t figure out who you were.

I had some of the bacon tonight and quite enjoyed it. It is thicker than Nueske’s and not as smoky. It’s hard to get it at all crispy without, as Heath warned, overcooking it, but if you like a thick, chewy bacon, this one has superb flavor.

How did the pork prices compare to skagit river ranch?

How did the bacon compare to Nueske’s? I tend to like Nueske’s for certain applications due to it’s heavy smoky flavor and thinner cut. But for eating straight, I like a thicker cut.

Please don’t overcook the bacon. If you do, the meat can get tough.

I would guess that’s true of all bacon - but I really notice the difference with ours. When I overcook our bacon (as I did sometimes yesterday), it doesn’t taste nearly as good as when properly cooked.

I’ve heard the same thing about good grass-finished beef. If you overcook it, you can really ruin it.

We’ll be at the U-District Farmers Market all winter!

There is a misconception about the pork we are selling. We aren’t selling any Mangalitsa at the market yet. The earliest we’d do that would be in January. Although we are the only folks in the USA with Mangalitsa pigs (“Wollschweine” in German), and our name is “Wooly Pigs”, we’ve got non-Mangalitsa too.

Right now we are selling pork from our free-range, year-old Berkshire hogs, fattened on barley and wheat and given fresh hay.

Those hogs have been finished according to the Austrian system of producing hogs for the best cured products. There’s more on that here - http://www.woolypigs.com/_austrianmeattheory.html#mc

If anyone eats any bacon in the USA that tastes better than our stuff, I’d like to know about it. Our goal is to produce the best.