Lamb Fry (Bacon-Esque)
I have written a lot about Bacon before on previous posts. I've used many cuts- Beef (Short Ribs and Point Bacon), Lamb (Belly and Leg), Duck Breasts, Turkey, etc. The list of different flavors is never-ending. Some of you may not know the history of Bacon, but it refers to all pork products (I don't eat Pork). To most people, Bacon refers to Pork (the belly of the pig), and a small percentage of us now know that it can be any meat that is cured and smoked. There is Lamb Bacon, Turkey Bacon, Beef Bacon, and several other cousin varieties. Canadian Bacon, which comes from the eye loin, which comes pre-cooked. There is a bacon square that comes from the pig's jowl, also called Guanciale. The Italian version called Pancetta, cured but not smoke and is rolled like a salami. Bringing home the Bacon is a collective term that refers to getting a paycheck and or money, but that was not always the original meaning. For example, in the 12th Century, a church in the English town of