So when a friend gives you some fresh, pasture raised, locally grown, Heritage Red Wattle bacon, after you jump up and down a little, you get busy trying to use it up in an clever way. Or at least a delicious way.
I don’t indulge in bacon often because I know most of the bacon I buy in the store comes from pigs that have been raised inhumanely, fed diets of God-only-knows-what, and injected with a bunch of stuff I don’t want in my body. Sometimes the thought of pork just makes me feel a little queasy.
But this bacon? A game changer. Let me tell you all about it because my friend, DeAnn, who owns the farm it came from filled me in on all the details.
For starters, this particular breed is native to our area which means it’s adapted to our climate which makes it more parasite resistant. (Parasites=gross.) It takes about ten months for them to reach a harvestable weight as opposed to most hogs which take 5-6 months. That means more depth of flavor. (I can attest to that.)
Their pigs are raised on a pasture and are moved frequently so they consume grass, worms/grubs, and roots. They get plenty of fresh air and sunshine. (It’s a no brainer that animals and people will fare better with fresh air and sunshine.)
They also are fed a diet of non-GMO and soy-free food that has extra immune boosting supplements such as diatomaceous earth and kelp. They do not have to be chemically wormed or vaccinated. (I really like that part.)
And get this. They have higher omega-3, vitamin E, selenium, and vitamin D levels, and also a bunch of other things that make it nutritionally superior.
But what about the taste?
All I can say is GIVE ME ALL THEIR BACON FOREVER. Please.
So, so good!
These sandwiches were, well, fantastic. Even if I do say so myself. No gluten or grain, just healthy, tasty ingredients.
This is a simple recipe to use up all the bacon in your life.
- Trust me, you don’t even need a recipe, but I have one below if you want it. Just fry some sweet potato slices until golden brown and crispy. Then add bacon and caramelized onions that have been drizzled with a little bit of maple syrup. Boom. A sandwich is born.
- The size of your sandwich depends on the size of your sweet potatoes. You can make baby sandwiches or bigger sandwiches. I usually get about 4 decent size slices from the middle of the potato. Don’t let the rest of the potato go to waste–just fry it up too.
- Cut or tear the bacon to fit. Use as much as you want. You’re making a sandwich, not baking a cake.
- 1 sweet potato, peeled (try to pick a fat, roundish, large one)
- Salt and pepper to taste
- 2 tablespoons avocado oil
- 4 slices bacon
- 1 medium onion, thinly sliced
- 1 tablespoon maple syrup
- Slice sweet potato horizontally to get 4 round slices out of the fattest part of the potato, about a ¼ inch (or a little more) thick. (You can slice the remaining ends of sweet potato and fry them up too, to make smaller sandwiches, or to eat plain.)
- Microwave them on a plate for 3 minutes, just to soften them a bit so that won’t cook so long in the skillet.
- Add avocado oil to a cast iron skillet and heat until hot. Add the sweet potato slices and cook until golden brown and crisp around the edges, and tender in the middle. Season with salt and pepper and set aside to cool.
- Wipe out pan (after it cools) and add bacon. Cook until done over medium heat. Set aside.
- Drain all but about 1 tablespoon of the bacon grease out of the pan. Add onions and cook over medium high heat until brown and caramelized. Drizzle with maple syrup, then mix to coat and remove from heat.
- Make sandwiches by layering the bacon onto two slices of sweet potato (tear in half), then topping with the onions. Place the remaining sweet potato slices on top to make a sandwich. Makes two sandwiches, but you may have some onion left over.