Today I started 20 lbs of bacon. This is my biggest run so far! I’m doing a cinnamon/fennel/allspice bacon, a simple maple bacon, and an italian-spiced bacon (like pancetta spices). I’ve put together some documentation for the process – even shot a little video, along with recording the spice recipes and the cure and will post that soon. For now, though, I present to you this bacon panorama taking in all 20 lbs. In the coming week, we’ll follow these little bacons from the butcher to the fridge, to the smoker.

These little piggies went weeeee all the way home.