For today’s lesson in Baconology..., Here is the fifth in the series of public service announcements about this fantastic food....
BACON BITS
by the Spoiler
Bacon factories first started 250 years ago
For generations, local farmers and butchers made bacon for their local communities. In England, where it became a dietary staple, bacon was typically "dry cured" with salt and then smoked. In the late 18th century, a businessman named John Harris opened the first bacon processing plant in the county of Wiltshire, where he developed a special brining solution for finishing the meat. The "Wiltshire Cure" method is still used today, and is a favorite of bacon lovers who prefer a sweeter, less salty taste.
...and now back to your regular scheduled programming...
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