Dandelion Green Salad with Hot Bacon Dressing, Two Ways

It’s Camp Bacon week! In honor of the book that started it all, here’s an excerpt from our collection of recipes. This recipe came courtesy of Francois Vecchio, one of the most knowledgeable people on the subject of cured pork I’ve ever met. Once you know his background, you can see why. He grew up … Continued

Serve Up a Bacon Board at Your House!

Zingerman’s 5th Annual Camp Bacon is coming up! In honor of the fun, how about cooking up a Bacon Board? Here’s a way to make bacon eating as educational as it is enjoyable! The way we see it, if everything is better with bacon, we could make everything four or five times better by serving … Continued

Cooking Bacon

In honor of Camp Bacon, we’re sharing an excerpt from A Pocket Book of Bacon that comes to you with one of your yummy shipments of the Bacon Club from Zingerman’s Mail Order. We’ll also have a few of these books on hand at the Street Fair. Enjoy! Different method, different texture, different flavor. We … Continued

Get ready, Chicago!

We’re headed to the 3rd Annual Pastoral Artisan Producer Festival on the 27th of April. Make your travel plans now–there will be plenty of great food to taste. This a FREE tasting and meet-the-maker event featuring producers of artisan cheese, bread, beer, wine, charcuterie, confections, and other food stuffs. John and Aubrey from Zingerman’s Creamery … Continued

Tasty Excerpts and Recipes

Zingerman’s 4th Annual Camp Bacon is coming soon and to help get everyone prepared, we’re sharing tasty excerpts and recipes from Ari’s book, Zingerman’s Guide to Better Bacon over at the Zingerman’s Community blog. We’ll be sharing some here too! Death of a Slaughterman In Adventures of a Bacon Curer, one-named British author Maynard (“may-NARD”) mentions a … Continued

A Pocket Book of Bacon

Working with the folks at Zingerman’s Mail Order, we’ve put together a pocket book of bacon. This little keepsake primer comes to you with your first shipment of the Bacon Club! It includes a bit of bacon history, a quick-read glossary, information on smoke & cure, and instructions for cooking it–from the microwave, to the … Continued

Sustainable Business and Bacon at Muddy’s

On Thursday, October 18th Ari will be at Muddy’s Bakeshop in Memphis, Tennessee talking about two of his favorite subjects, sustainable business and bacon. If you’re not familiar with our friends at Muddy’s, here’s a clip from their website that gives a great picture of what Kat and the gang do very well: Muddy’s is … Continued

Chocolate Gravy in Chapel Hill

Chocolate Gravy? Yes, that’s right. We’re cooking up bacon in Chapel Hill, North Carolina tonight! Our friends at Southern Season will be hosting Ari and a slew of good food. Sign up via the link below! Bringing Home the Bacon: Zingerman’s Guide to Better Bacon August 2, 2012 6:00 PM $50.00 Menu: Pasta Alla Gricia … Continued

Bacon, Booze, and Sustainable Business Night

Join the Death’s Door Team at the Middleton Distillery, local chefs, and Ari Weinzweig for a great event! Ari Weinzweig will discuss with guests the Zingerman’s approach to food and business with some key points from the company’s three (3) books which Ari will also be signing afterward. The discussion and book signing will be … Continued

Bringing Home the Bacon at the Cheese School

Ari will join our friends at the Cheese School of San Francisco on Friday, June 29th to discuss sustainable business and the Zingerman’s approach to food, all through the lens of bacon. That’s right. Crispy, salty, wonderful bacon. We’ll taste bacons from six of the producers featured in Ari’s book, “Zingerman’s Guide to Better Bacon.”