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My favorite pork memory is back when I was a sous chef at a restaurant and I dared a waiter to drink a quart of pork fat......and he did. It was a good day.

Last year I visited a friend in Vegas and she took me to a little dive bar named the Double Down. The Double Down has two signature drinks; one is obscenely titled & I shall not name it though I believe Anthony Bourdain had it (saw that ep after the trip), the other is a bacon martini. Well, I do love the bacon so I got one. The bartender grabbed a bottle of vodka with bacon floating in it. Seriously.

Conclusion? Straight alcohol not consumed in shot form is not really my thing but it was interesting. The smell was absolutely putrid, but the taste wasn't bad. Like vodka with a smack of bacon.

A much more delicious story involves hippies & a Wilbur roasted underground luau style, but the bacon martini is definitely my favorite pork story.

When I realized the difference between standard supermarket pork shoulder and organic, free range pork. Amy from Amy's Meats (KCMO area) was giving out samples at Whole Foods. Really, I bought it just because it felt awkward to eat her food and not buy some. Truthfully, I was a little afraid when I saw how much I had bought (quantity and price). But, when I cooked it, it was AMAZING! Rich and sweet and oh-so tender. It is all I buy now.

As much as I love bacon and all things bacon, my favorite bacon memory is actually a negative experience. We had a bunch of friends at Zingerman's Roadhouse and, after a truly wonderful meal, I ordered the bacon apple pie. And normally while bacon goes with everything (mostly), this one just...didn't...work. Maybe it was the large chunks of bacon that didn't fit texturally, maybe it was the abrupt clash of sweet and savory with no bridging elements. Even so, we had a lot of fun passing around the plate and getting everyone's reactions, and had a lively discussion on how the dish could be improved. I think this was just one small bump in what was otherwise an excellent dining experience, and the entertainment value if nothing else made it quite worth it!

Confession...I gave up bacon for about 15 years. It was the highly irrational decision of a three year old. Thankfully I rediscovered the crispy stuff in college as it was one of the more palatable breakfast offerings at the dining hall. Oh, if I could turn back time... I need to make up for those lost years.

Definately making a perfect pork shoulder and over the course of the week eating it in everything i could get my hands on.
Mac n' Cheese
Ramen
Sandwiches
Dumplings
Soup
EVERYTHING!

there are too many to count. one would be my wake 'n bacon party where people came over in their pajamas and we had over 15 pounds of bacon (more than anyone could eat). this included bacon infused vodka bloody marys along with many bacon dishes.

Every time I open my fridge and look in the bottom drawer, 2 kilos of Colonnata lardo over 3 years aged now - slowly being shaved down into moments of ecstasy.

Slow roasted suckling pig on the beach in the Philippines. Best food memory ever.

Oooo. This Chinese dish, have no idea of its name--involves very fatty cuts of pork (loin maybe) stewed with these sour-salty preserved vegetables. Slightly bitter, a hint of green medicinal goodness, and all delicious :)

I think my fondest pork memory is one from about three years ago: My wife shared our first kiss over bacon and Hostess ding-dongs. How could anything ever top that? :)

the day prosciutto brought my vegetarian sister back to the side of carnivores.