One of the best principals I see in many people of the Paleo movement is learning to respect the whole animal – making your own bone broth, rendering fats, the uses are endless. When going Paleo, one will put a toe in and eat animal fats once thought “unhealthy”, eventually diving in and going offal – i.e. eating organ meats – as well as trying to get as much out of that previous beast as possible. When I see someone throw away bones I just want to scream at them – YOU’RE THROWING AWAY ALL THAT NUTRITIOUS CONNECTIVE TISSUE, VITAMINS & MINERALS!!!! STOP RIGHT NOW!!!!
Stacy Toth and Matt McCarry AKA the Paleo Parents have gone whole hog with their latest book. Literally. With Beyond Bacon, the authors of Eat Like a Dinosaur have penned a magnum opus totaling 304 pages dedicated the cooking of divine swine from nose to curly-q tail. Beyond Bacon truly does go far beyond just our favorite breakfast side.
I love bacon – I’ll incorporate it into every recipe I can. There’s a good chance I eat bacon daily. I could be eating bacon right now. I find bacon cartoons hilarious. Basically, I love everything about bacon. But there’s so much more to piggies than their bellies. (And their bellies are delicious!). Did you know you could even make bacon out of the jowl? You don’t know what the jowl is, my exact point on why you need this book.
Within the 100+ recipes, you’ll find directions to make anything and everything pig – basics such as making pork bone broth, rendering your own lard to classics like kielbasa and breakfast sausage. Surely they’re aren’t any desserts made out of pig parts, you might ask? YES. Think about your grandmother – making pie crusts in the kitchen. She likely used lard to make the shell to your favorite pie. The photos of the desserts (and everything else for that matter) will leave your mouth watering and your stomach growling.
This thorough cookbook is a tribute to usefulness and resourcefulness in the kitchen; we should never throw any part of the animal away if we can use it. Embracing tradition and refining classic recipes with a paleo twist, Beyond Bacon is one truly exceptional book. Don’t hesitate anymore, go pre order it right now at the current ridiculously low price. You can get it HERE or by clicking on any of the images above. Your welcome!!!
- Over a double boiler, continually stirring, melt 1 1/4 of the chocolate chunks or chips
- Whisk in the lard, cocoa powder and sugar until thoroughly combined and then remove the double boiler from the heat
- Fold in the half of the bacon bits and ensure an even distribution
- Line a 9×9 inch baking dish with parchment paper
- Line the parchment paper with your remaining chocolate chips or chunks (I recommend using two different flavors for a nice contrast) and bacon bits
- Pour the fudge over the top of your chocolate chips and bacon bits, smooth with a spatula
- Place the dish in the freezer and allow it to chill for 1 hour
- Remove the fudge from the dish by the parchment paper and cut the fudge into 1 1/2 inch cubes
- Keep this recipe in the freezer until about 10 minutes prior to serving. This recipe should only be stored in the freezer or the fudge will become too soft.
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