Camp Bacon 2015 wound down yesterday with the Bacon Street Fair at the Ann Arbor Sunday Artisan Market in Kerrytown. The event is free, although we suggest a donation to Washtenaw County 4H, one of our favorite good works organizations.

The Street Fair featured booths staffed with folks from most of the Zingerman’s businesses, as well as a couple of the speakers from the Camp Bacon Main Event who were pulling double-duty (thanks Fred and Tony!). There was plenty of bacon available for sampling (thanks to Nueske’s and the Zingerman’s Deli!), crunchy Peanut Brittle Bacon Bark from Zingerman’s Candy Manufactory, gelato samples from Zingerman’s Creamery, face-painting for the kids (thanks Britney!), and much more. Despite the imminent threat of rain, the showers held off until after the last of the vendors had packed up. It’s been an amazing week of events, and we were a bit sad to see it end. But now it’s time to plan for Camp Bacon 2016! 

Here are some photo highlights from the event:

So long and thanks for all the bacon! See you next year!

After we finished up the Main Event, the Camp Bacon day-long celebration of all things pork, Cornman Farms welcomed the crew from the Zingerman’s Roadhouse in to host the Pig Pickin’ Dinner, a whole hog BBQ. The dinner was a benefit for Washtenaw County 4H, and our crowd of nearly 200 folks were only too happy to support young farmers and fill up on delicious pork at the same time.

Roadhouse Chef Alex Young served up the pig, and diners chose from three of his special house-made BBQ sauces to give it that extra kick. Traditional sides, and refreshing beverages rounded out this classic meal, and we all watched the sun slowly sink over the farm. It was a great way to finish up a wonderful day of friends, fun, and food.

Here are some photo highlights from the event:

See you next year at Camp Bacon 2016!

It was a great day for Camp Bacon out at Cornman Farms. The weather was mild and sunny, the temperatures reasonable, and the food and conviviality top-notch. By all accounts, this year’s camp was best to date.

Thanks to all of our wonderful speakers and guests who took time out of their busy lives to attend our humble gathering. Thanks to our generous sponsors, without whom this would not be possible. And thanks to all of the hardworking Zingerman’s staff who make all of the effort look easy. All of you are wonderful people!

Here are some photo highlights from the event:

See you next year at Camp Bacon 2016!

Last night we held our annual Bacon Ball at Zingerman’s Roadhouse. Our special guest for the evening was  Rolando Beramendi, founder of Manicaretti Italian Food Importers. Rolando and Roadhouse Chef Alex Young put together a terrific menu based on the evening’s theme of Pancetta, Pasta, and Passion.

Here are some of the highlights of the evening:

Camp Bacon rolls on with the Main Event tomorrow morning, the Pig Pickin’ Dinner on Saturday night, and then wraps up on Sunday with the Bacon Street Fair. 

See you at camp!

Potlikker Film Festival

Camp Bacon 2015 is under way, and what better way to kick it off than dinner and a movie?

A whole bunch of our friends and neighbors joined us tonight at Zingerman’s Events on 4th to view several films by Southern Foodways Alliance filmmaker Joe York. We tucked into a feast of fresh greens, hoppin’ john, fresh baked biscuits with sorghum, and baked ham, among other goodies. During the film, of course, we had popcorn. Because it’s not really movie night without popcorn, is it?

Camp Bacon only comes once a year! Don’t miss the pork-tacular events happening through Sunday!

See you at camp!

Zingerman’s 6th Annual Camp Bacon starts today! In the spirit of our annual celebration of all things pork, we’re posting excerpts from Ari’s book,  Zingerman’s Guide to Better Bacon.

Wilted Salad

A great all-American dish dating back to the Colonial era, wilted salad uses bacon fat as the basis for a dressing in much the same way that olive oil is used to dress greens in the Mediterranean. The heat of the bacon dressing wilts the greens—hence the name. April McGreger, who grew up with bacon fat as the basis for a lot of her family’s food, told me that they called this “killt lettuce”—because the lettuce is “slain” by the hot fat, not because of any connection to Scottish menswear. The bacon’s flavor is a big part of the dish, so use whatever variety strikes your fancy. Because the fat will solidify once it cools, the dressing must be served warm.

Ingredients:

• 6 ounces mixed greens, washed and dried 4 to 5 ounces bacon, chopped
• 2 scallions (greens and whites), thinly sliced 2 tablespoons cider vinegar
• 1⁄2 teaspoon sugar
• Coarse sea salt to taste
• 2 ounces cheddar cheese, diced (optional)
• 1⁄4 cup walnuts or hickory nuts, lightly toasted and chopped (optional) Freshly ground Tellicherry black pepper to taste

Procedure:

• Place the greens in a large, heat-proof serving bowl.
• Fry the bacon in a heavy-bottomed skillet over moderate heat until crisp.
• Remove from the skillet and drain. Reserve about 4 tablespoons of fat in the skillet (augment with a glug from your backup supply if necessary).
• Add the sliced scallions to the pan and cook for a minute.
• Pour in the cider vinegar, sugar and a pinch of salt. Stir well and boil lightly for a minute.
• If you’re using cheese or toasted nuts, distribute them over the greens.
• Pour the hot dressing over the top, toss well and sprinkle with the bits of cooked bacon and plenty of fresh pepper.
• Serve warm.

Serves 2 to 4

See you soon!