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Better Pork Featured Articles

Better Pork magazine is published bimonthly. After each edition is published, we share featured articles online.


Is bacon craziness passé?

Tuesday, October 2, 2012

A restaurant in Anaheim, Calif., which regularly serves up a 50 per cent ground beef, 50 per cent ground bacon sandwich went whole hog, so to speak, for the month of July and served up a 100 per cent ground bacon burger.

A writer for the Toronto Globe and Mail, summarizing the various uses for bacon, noted that some were reasonable, such as using bacon in a glaze for chicken wings, while others, such as Burger King using it to top an ice cream Sundae, were "questionable."

"While some balked at the combination, others rolled their eyes at the move, pointing out that the bacon-on-everything trend is totally passé. (The Atlantic Wire went so far as to say it's 'insulting,' 'pandering' and 'manipulative' of the burger chain to hop aboard the bacon bandwagon so late)," another June Globe and Mail article opined.

Other related bacon products include bacon jam spreads, bacon soda and even lip balm. (Anything to ratchet up pork consumption, right?) Whoops. The website for the lip balm says: "No actual pigs were harmed in the making of this (bacon) lip balm." Can you call it bacon if it doesn't have pork in it? BP

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