Wooly Pigs = best bacon ever?

Here at the editorial offices of Bacon Aficionado we were recently all a-flutter about some very exciting news in the world of gourmet bacon. Now this may sound like something out of a fairy-tale – and for true bacon lovers maybe it is – but we recently learned about existence of wooly pigs. Yes, pigs covered in sheep-like wool known as Mangalitsas. Extremely popular and commonly farmed in Europe, they’re a rarity here in the US. So rare in fact that a company called – yes! – Wooly Pigs – was recently formed to import and farm this particular breed which reportedly yields some of the most delicious bacon imaginable. The proof of the pig is in the eating of course so our intrepid Bacon Aficionado correspondents have been dispatched to track down some Mangalitsa bacon and fry it up immediately. Fortunately Wooly Pigs has made this very easy with various ways to order their wares – particularly easy to do if you live in or around Seattle or San Francisco. Check out their website for more info. And stay tuned for more wooly bacon updates! In the meantime, here’s a photo of some chefs who traveled all the way from Florida to check out this new wooly sensation. Yes, that’s a wooly pig right there! Right before they slaughtered it and fed it to their high-brow clientele.

Thanks, Leah!

Just wanted to give a quick bacon-flavored shout-out to my lovely girlfriend Leah Christian, who in addition to running squirrelly.net also took the time to get Bacon Aficionado up and running with all the hosting and the domains and other stuff that gives me an ice-cream headache. Thanks, Leah! smoooch

Bacon + squirrels = ???

Leah, the lovely webmistress of that recent online sensation squirrelly.net wanted to help get Bacon Aficionado off to a flying start, so she sent me this:

Elvis of course loved to eat deep-fried squirrel, which I can only imagine would be even more delicious wrapped in bacon. I wonder if he ever thought of that? I imagine he did. When you’re fat enough to die on the toilet, you’re fat enough to never be more than a few seconds away from a thought about how something can be improved by adding bacon to it.

Thanks, Leah! Don’t forget to bring home the bacon!