Tuesday, March 20, 2012

Pig In: The bourbon and jalapeno bacon from Local Pig

Posted By on Tue, Mar 20, 2012 at 9:30 AM

Your meat gets it own box like a meat-based pastry shop.
  • Your meat gets it own box like a meat-based pastry shop.
The beauty of a pig is all in the eye of the bacon holder. And the prettiest sow in town might just be the Local Pig (2618 Guinotte). The brand-new butcher shop in the East Bottoms has a case that keeps being bought out, and after only two weeks, a waiting list for its butcher-box subscription (a weekly 5- or 10-pound box of chops and cuts).

This is what bacon should look like.
  • This is what bacon should look like.
I'll admit that in a town that is experiencing a vegetarian renaissance, I don't mind having an establishment that is unapologetic about its celebration of everything edible on four legs. There's room for both on our plates, as I think Kansas City is beginning to understand.

The sausage case is ever changing (everything from buffalo chicken to rosemary and garlic), but owner and chef Alex Pope is also stocking some serious pork fat treats (guanciale and head cheese, among them). One to try is the bourbon and jalapeno cured bacon. The bourbon lends the bacon a bit of smokiness in the finish, and the jalapeno heat is subtle, as much aromatic as heat on the plate. The crunchy, salty bacon (pictured above and below, I left mine unattended about a minute too long) is the kind that is begging to be part of a BLT this summer.

This is a righteous side dish.
  • This is a righteous side dish.

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