About a month ago I went to a Sonoma County
event and came away with a rare treat: some Black Pig Meat Co.
bacon. The company, founded by Sonoma chefs Duskie Estes
and John Stewart
of Zazu and Bovolo, makes a mean bacon. They dry-cure heritage-breed, hormone-free pigs for up to three weeks, then finish them off with applewood smoke. The country has long been nuts for swine, using it in everything from cocktails to chocolate
, but for me, the only way I was going to eat this bacon was in a BLT. I froze my stash in anticipation of summer tomatoes at the Grand Army Plaza farmer's market
in Brooklyn, and this weekend I was rewarded: I only needed two of the thick-cut slices and the thinnest sliver of tomato to make the perfect sandwich. It'll be hard to get me to stray from this classic combo, but these F&W variations on the BLT
have definitely caught my eye.