Outstanding Bacon

Food & Wine: Thomas Keller of the French Laundry in Napa Valley loves Hobbs’ bacon, smoked for 16 hours over applewood chips in California’s San Joaquin Valley. His favorite way to eat it: “In a BLT. It’s classic.”
© Wendell T. Webber
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Thomas Keller of the French Laundry in Napa Valley loves Hobbs’ bacon, smoked for 16 hours over applewood chips in California’s San Joaquin Valley. His favorite way to eat it: “In a BLT. It’s classic” ($8 per lb; Bryan’s Meats, 415-752-3430).

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