Why is Bacon so Damn Trendy?

Bacon seems to be everywhere you look these days!  It has comfortably made its way from the breakfast and club sandwich sections of the menu at your local diner to the dessert and cocktails page at the trendiest of restaurants.  This does not surprise me, as I blogged almost a year ago, bacon is delicious on just about anything.

What has me confused is how America’s favorite fatty friend has made his way out of the kitchen and into the realm of the entirely inedible. This first struck me while browsing ThinkGeek.com for gift ideas for a certain man in my life.  I was a bit surprised to see 35 (yes I counted) bacon-related gifts!  Curious, I searched ‘bacon’ on Etsy and found 2,212 results including a bacon bow tie, bacon earrings, and even a bacon iPhone case.  A quick google search for bacon, and I found that should I be so inclined, I can be the proud owner of bacon wrapping paper, bacon air freshener, bacon flavored toothpaste, bacon band aids, and a Mr. Bacon’s big adventure board game (!?)   I can join the bacon of the month club or subscribe to Bacon Today for all the most recent bacon news, deals and events.  Why has bacon become so damn trendy?

I don’t have much interest in filling my home with bacon candles, but when it comes to cooking, I  certainly understand the allure.  My most recent bacon creation was this Bacon Jam, delicious on a burger or with toast and eggs.

Ingredients
1 pound smoked bacon, cut into 1-inch pieces
4 cloves garlic, minced
1 medium onion, sliced
1 tablespoon dark brown sugar
1/2 – 1 tablespoon adoba sauce (or to taste)
1 cup coffee
1/4 cup apple cider vinegar
1/4 cup maple syrup
Black pepper to taste
extra water

Directions

1. In a dutch oven, fry the bacon in batches until lightly browned and beginning to crisp. Remove to paper towel lined plate and set aside. Drain all but 2 tablespoons of bacon grease out of the pan.
   
2. Fry the onion and garlic in the rendered bacon fat on medium heat until translucent.
   
3. Add the bacon to the onions and garlic, and add the rest of the ingredients except for the water. Simmer for 2 hours adding 1/4 of a cup of water every 25-30 minutes or so, and stir regularly.
   
   
4. Jam is done when you can’t tell the onions from the bacon. Cool for about 15-20 minutes and then place in a food processor. Pulse for 2-3 seconds so that you leave some texture to the “jam”. Refrigerate up to two weeks.
   
   

Johanna