Whoa. I finally got around to cutting the fresh bacon slab I ordered from Arganica last week.
(For those of you in the DC area, an Arganica membership is worth it just to get this meat; if you live in Pennsylvania, then you can just walk your sweet ass over to Schmidt’s – assuming you can find Steelton, PA – and pick up a slab.)
And yes, you heard me correctly: the bacon arrived fresh in a slab, meaning it was uncut. That’s why it’s extra fun and super special.
Tonight I hacked the pound into “lardons” (see THIS for an explanation if – like my sister – you think a lardon is a hard-on caused by bacon), and decided to fry up a few to make a Salade Paysanne for dinner. I haven’t had a true Salade Paysanne since I lived in France, but tonight’s meal brought it all back. If only I’d had a glass of Cotes du Rhone to go with it, my memory would be complete.
pithypants 