We added a new member to our bacon family.  This week we received our first batch of Cottage Bacon back from the smokehouse.  It is a cured pork shoulder (Boston Butt to be precise) that has been smoked and sliced.  Cooking in a skillet is fast and easy, just like bacon, but this is a meatier cut, so the pieces taste somewhere between bacon and fried ham.  Needless to say, we like it.

It can make a great accompaniment to a breakfast, but also try it as a BLT sandwich variant.

Get it while you can.  I’m not sure that we’ll be able to do big runs of Cottage Bacon consistently because the Butt is such a popular primal (we also use that same cut for blade steaks, country ribs, and Butt roasts) that we have a hard time keeping enough in stock.