2010 Bacon #2

On a tip from Bill Burge of STLBites (check out his St. Louis Food Blog), we have chosen our next bacon. Our plan is to always feature different producers and different styles. Bacon #2 is Scott's Country Jowl Bacon. Bacon #3 is already ordered and is going to be a cob smoked bacon. More about that next week though....


In stock now at Forsyth only --

Scott's Country Jowl Bacon....$2.99 / 1 pound package (sliced)


Description: Jowl bacon comes in shorter strips than the Regular Bacon and has a wonderful flavor. Can be fried, or season your beans, and greens with it. As with all our bacons, it requires no refrigeration during shipping, but best to store in the refrigerator or freezer upon arrival. We added no Nirtrates, Nitrites, or MSG to this product. Sliced in 1 pound packages.

"Now let us share a little something about us with you. We have been High School sweethearts for a little over 47 years. Forty-four of those years we have been married. We have two wonderful Children, a son and a daughter. We also have a dear Granddaughter. We are very proud of each of them. We started this business in 1965 so June could be a full time wife and mother. If was just meant to be a part time business. Then without any advertizing except word-of-mouth, all of a sudden we had a full time business, and all our living expenses were coming from here. We now have one full time employee and 6-8 part time employees. but as you can see we are a very small business." -- Leslie and June Scott

From Scott's Website



Some info on different types of Bacon:

Jowl Bacon: comes from the cheeks of the pig (called Guanciale in Italy)
Canadian bacon: made from the back of the pig
Pancetta: "Italian" bacon comes from the belly of the pig
Cottage: made from cured pig shoulders.

Spaghetti alla Carbonara
Recipe from Epicurious - click here to go to their site

5 oz guanciale (unsmoked cured hog jowl) or pancetta*
1 medium onion, finely chopped
1/4 cup dry white wine *
1 lb spaghetti *
3 large eggs (soon to be in stock at our store)
1 1/2 oz Parmigiano-Reggiano, finely grated (3/4 cup)*
3/4 oz Pecorino Romano, finely grated (1/3 cup) *
1 teaspoon coarsely ground black pepper
1/4 teaspoon salt*

* In stock at TWCP Forsyth

Cut guanciale or pancetta into 1/3-inch dice, then cook in a deep 12-inch heavy skillet over moderate heat, stirring, until fat begins to render, 1 to 2 minutes. Add onion and cook, stirring occasionally, until onion is golden, about 10 minutes. Add wine and boil until reduced by half, 1 to 2 minutes.

Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.

While pasta is cooking, whisk together eggs, Parmigiano-Reggiano , Pecorino Romano (1/3 cup), 1 teaspoon coarsely ground black pepper, and 1/4 teaspoon salt in a small bowl.

Drain spaghetti in a colander and add to onion mixture, then toss with tongs over moderate heat until coated. Remove from heat and add egg mixture, tossing to combine. Serve immediately.