Bacon Camp

On Saturday morning, though, they knew the trip had been worth it. The sun shone brightly as the couple sat down to breakfast under a big white tent. Their plates were piled high: with hickory-smoked bacon from Edwards of Surry, Va.; long pepper bacon from Arkansas’ Ham I Am; and applewood-smoked bacon from Nueske’s in Wisconsin; plus bacon scones and a slice of bacon-apple coffee cake for good measure.

The Ewings’ journey is proof — as if that were necessary — that where bacon is celebrated, people will come. But this event promised to be more than a destination for porky excess. Camp Bacon was to be a one-day Davos of cured and/or smoked pork. Many luminaries of the bacon world, plus new, rising stars, would be here: Allan Benton, the humble Tennessean whose pork bellies have made chefs swoon from New York to Napa; Herb Eckhouse, whose La Quercia pancetta and prosciutto from Iowa stand up to the best from Italy; and Nick Spencer, a Brit based in Chicago who began making back bacon this spring. Bacon poetry readings and a performance by 73-year-old R&B artist Andre Williams, who wrote a song called “Bacon Fat” in 1956, would help define the meat’s cultural impact.

Dudes, there’s a camp for bacon?  At only $150 to attend, that’s surely a reasonable sum to bath in the best bacon for a day, no?

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