I could go on, but my mouth is watering uncontrollably right now! Many of the items listed have recipes on the internet that you can easily find. Not sure what kind of bacon to buy, or how to prepare it without a mess? Don’t worry, I’ve got you covered!<\/p>\n

When you have a recipe that calls for bacon, you can buy your favorite kind unless the type is specified (Canadian Bacon or Pancetta, for example). Our favorite is a thick cut bacon that we get from our butcher. We raise pigs, and take pigs from our barn to butcher, so we are able to dictate how we would like ours cut. Some people like a medium cut bacon (the most common type found in a grocery store), or thin cut when making recipes that call for wrapping with bacon. The thick cut may be difficult to wrap around a date or asparagus spear. Sweeter dishes pair well with maple flavored bacon.<\/p>\n

The easiest way to prepare bacon is in your oven. There is no mess on your stove top, and if you have a large jellyroll pan (half sheet size), you can fit an entire package on the one pan.<\/p>\n

Line your pan with foil, making sure the foil is large enough to cover the bottom and sides of your pan. If you have to splice it, make sure you fold the seam together to eliminate grease from seeping through. It makes for easier clean up. Separate the bacon and lay it in a single layer on the foil.<\/p>\n