The Introduction came by way of third party - Tiffany and Catie. They had finally found a third roommate - Berlin. Already it was interesting. Tiffany during one of our many daily chats, we sit directly across from one another at work mentioned; he's a butcher.
He's a butcher!
*I am and forever will be a strong advocate of getting to know ones' butcher. Not only will you benefit from their wisdom in terms of trying new cuts of meat and preparations, but you will also get the personal touch. And by personal touch I mean, your butcher shelping down to the basement or in the back, getting a fresh piece of meat and cutting it to your order.
Over the course of the past few months that I have known Berlin, he has helped me out tremendously - in what he calls, me, "dropping bank on meat". I love cooking and when I do it, it is never half assed. I have been known to walk into keg parties and picnics with 2-3lbs slabs of prime sirloin - courtesy of Mr. Berlin and Green Grape Provisions of course. It is 100% grass fed goodness!
Finally, I get to the point of this first post. Berlin sadly will be moving to the west coast this summer (lucky them!) and I shall be rendered Butcherless, but not Baconless. In what he coins Bacon for Brooklyn - a few lucky souls got in on his custom bacon creations. The concept is simple fresh pork bellies, a simple cure and flavors. I greedily sercured three bellies for myself. Then came the hard part - flavor selections. Berlin and I sat down and came up with awesome flavors spawn from inspired ingridents.
Vermont Maple syrup
I quickly cooked off the rest of my test bacon and thoroughly enjoyed the spoils of my culinary victory.
I cannot wait to incorporate my bacon into pastas, antipastos, salads and who know maybe even desert ;-)