CRAFT by Under My Host® Issue No. 16 Made in America: Part I | Page 38

W W W. C R A F T BY U M H . C O M
BACON ISN’T A TREND IN THE SOUTH; IT’S A WAY OF LIFE. THE RICH, SMOKY
FLAVOR IS HARD TO BEAT OR REPLICATE AND SINCE A LITTLE GOES A LONG
WAY, I ONLY FUSS WITH THE GOOD STUFF. BILL-E’S BACON ($12, UNSLICED
$13, SLICED) IS MADE WITH HORMONE-FREE AND GROWTH ANTIBIOTIC-
FREE BERKSHIRE REDS AND CHANTILLY WHITES FROM SOUTHERN IOWA
AND ILLINOIS. BILL-E’S BACON-MAKING KITCHEN IS SET UP RIGHT BEHIND
THE STAGE OF HIS FAIRHOPE, AL RESTAURANT, SO THE DULCET TONES
OF COUNTRY CROONERS ARE JUST AS MUCH AN INGREDIENT IN HIS
OUTSTANDING BACON AS THE HICKORY WOOD, DARK BROWN SUGAR, AND
MOLASSES. AVAILABLE UNSLICED, TOO, FOR LARDONS AND BACON STEAKS.