Lane Cardwell

Bacon Nation

A growing awareness exists across the country of what constitutes healthy eating. A new generation of customers has been raised with a knowledge of the benefits of low fat, low carbs, more vegetables, dressing-on-the-side, hormone-free meats, less chemicals in our food, fresh fruits, and the whole "you are what you eat" lifestyle. An older generation of customers has grudgingly adapted more and more of their food choices toward better-for-you foods. Why is it then, across our national landscape, a forest fire of fat-fueled foods still rages nearly out of control? I'm talking about burgers. I'm talking about steaks. But what I'm really talking about is bacon.

Earlier this year an article in Business Week described bacon as possibly one of the most politically incorrect foods in the culinary world. It's consumption is prohibited by several religions and cautioned against by many doctors. And yet, in this age of enlightened eating, the U.S. consumption of bacon increased from 16.8 pounds per person in 1998 to 17.9 pounds per person in 2007. Last year the average person, if there is such a thing, ate one more pound of bacon than they did 10 years ago. Sometimes I believe that I am more than making up for someone else's caution in eating bacon.

According to the National Pork Board bacon is a $2 billion industry, with over 700 million pounds being consumed annually. Over half of all U.S. households claim to keep bacon in stock at home at all times.

Why the increase in popularity? Blame the restaurant industry. Jarrod Sutton of the National Pork Board says, "The foodservice industry has led bacon growth by adding bacon where it hasn't been before. It's not just a breakfast entree anymore. Bacon is becoming more popular as part of the other two meals...it's become a complementary item to salads, sandwiches, and baked potatoes."

You see it across the industry. Golden Corral has reintroduced its popular Applewood Grill promotion across its 485 unit system. This limited time offer includes three bacon wrapped entrees: Applewood Sirloin Filet, Applewood Chicken, and Applewood Pork (for customers who worry about crossing species during one meal).

Taco Bell ran a TV ad for its Bacon Club Chalupa last year, to the delight of men and the annoyance of women, that clearly positioned bacon as the fragrance most preferred by men.

Chili's is achieving bacon success with its Smokehouse Bacon Big Mouth Burgers category on their menu. It features three burgers that come with extra-thick applewood smoked bacon. In Chili's regular burger category, including Big Mouth Bites, two of the four burgers feature bacon. A mathematically inclined person might be tempted to say that 71% of the Chili's burgers come with bacon. A cynic might say that the other 29% aren't as good.
             

Bacon is not just being limited to wrapping it around some meat, or dropping it on to a sandwich. Bacon infused vodka for making bloody Mary's or bacon martinis, Bacon Salt, Baconnaise (mayo with an attitude adjustment), and bacon watches are increasing in popularity.

One of the bacon products exploding across the country is the bacon weave. This is bacon woven together like a basket to make a tapestry. It can be used as a "plate" for other foods or rolled around cheese or sausage, then sliced into bacon rolls.

The Original Pancake House, with locations across the country, features a Bacon Waffle. They also serve my second most favorite bacon found in a restaurant.

My favorite place to eat bacon? Del Frisco's Steakhouse. Yup. Check it out. Two thick cut, peppery, cooked perfectly crisp, pieces of bacon served whole on a dinner salad. If you give them a sad look and say how much you enjoy their bacon they will bring you some extra. I know I'm not alone in doing that, I learned it from looking around the dining room. Ordering a steak is only the ante for getting the best bacon you are likely to chow down on.

But kudos to the folks at BLT Steakhouse for turning bacon into an appetizer by grilling it. Grilled Double Cut Bacon for $9. It's the kind of elevation in status that bacon so desperately deserves.

Bacon, can't live with it, can't live without it. But one thing is for sure, don't count it out.

Posted by Lane Cardwell on January 25, 2009 | Comments (5)