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Beal? Lacon? Veal Bacon!

Friday, April 15, 2011 Review by BetterThanAndrew

pamb

So I flipped the page on my Bacon Love Mini Day Calendar and I came to an entry that stated “Veal Bacon has half the calories of pork bacon and 35% less fat. Many chefs are using veal bacon as a new twist on upscale dining”.

Where was I when this memo was issued?!?

Now I know that we here at baconscotch.com are rather puritan in our ways. Turkey bacon? Heathen! Veggie bacon? How DARE you! Bacon is pork and don’t you ever forget it. However straight laced and devoted I may be to the purity of porcine products, the foodie and general carnivore in me can’t turn a blind eye to this likely delicious bastardization of the form.

A cursory Google search pulled up very little on the subject. It appears that Veal Bacon is still lurking in the shadows of the gastronomic world. Like Sasquatch or Nessie, only making itself known to a lucky few in the right place at the right time. A few others like myself have tried to track the wily beast but with little luck. Here’s what I was able to find out, mostly from posts and snippets on chow.com.

Veal Bacon

1. Veal has less fat and therefore is less rich in flavor than pork bacon, and it isn’t as crispy when cooked.
2. Three manufacturers now produce veal bacon: Swissland Packing Co., of Ashkum, III.; Catelli Brothers of Collingswood, N.J.; and Strauss Veal, Inc. of Franklin, Wis. SYSCO, the largest foodservice distributor in the country distributes veal bacon to the foodservice marketplace. The rest is made in-house by some restauranteurs. There’s also a blog entry on how to make your own here
3. Veal bacon is often cured but not smoked so it’s not truly bacon, but more like a pancetta.
4. I want to try some very badly.

So there you have it. Now that it’s on your radar, be on the look out for it. Bonus points if you can get me a sample 😉