Monday, November 21, 2011

Bacon. Kosher. Kosher Bacon?

I passed a restaurant on Derech Chevron in Jerusalem and noticed something.

First, the kosher certificate and menu

then the menu

then what caught my eye


"artisanal"...has been used as a marketing buzz word to describe or imply an association with the crafting of hand made food products, such as bread, tofu, beverages and cheese.

One way of preparing:

Cured lamb breasts for bacon. A couple of them were cured with sage, garlic, and black pepper, the other with long pepper and allspice. Cured for 6 days, rinsed, dried, then lightly smoked over cherry wood for 2 hours at 200F.

But bacon?


1 comment:

Kosher Certification for gelatin said...

I believe is very important to keep your traditions, and this is a creative way to do it.