Edible Magazine: A Fresh Look at Pork

Published by Edible Vancouver, Autumn 2010

Author: Michael Marrapese

In my mother’s kitchen there used to be a soup tin of grease left over from frying bacon on Sunday mornings. The fat got reused for cooking, adding flavour to many dishes. I have never had a similar can in my own kitchen, however; the trend for a while was to move away from animal fat, toward margarine and vegetable oils. Jump ahead 35 years and a number of big thinkers about food are accusing margarine of crimes against health and flavour. Many chefs are embracing butter and bacon with enthusiasm.

Read more below.

Return to the Resources