All hail the mighty bacon.
With its crisp crunch and satisfying saltiness, it makes everything better, doesn’t it? Or is the big trend of “everything’s better with bacon” over?
Sorry folks, I think this one is heading out. Bacon has gone from trendy to mainstream.
At the start of the big bacon trend, it was all so fun. Bloggers were weaving crispy cups of bacon and filling them with eggs. It was being wrapped around everything edible and tucked into confections. A bacon chocolate bar was released, and it was blissful (Trust me, I’ve had it. The milk chocolate bacon bar is the best, but dark chocolate is good too).
There were bacon egg cupcakes
. There was bacon salt and candied bacon and bacon jerky. And lest we forget, that bacon-mayo-condiment thing too.
It wasn’t just about the products though. Home cooks and chefs experimented with bacon in so many fun and interesting ways. It became more than a component of breakfast buffets and BLTs because it brought such flavor to dishes.
But now the bacon trend seems a little played out. It’s so played out that the trend watchers who declared bacon dead two and three years ago aren’t even talking about it anymore. Bacon has gone from being cool to being…predictable.
It’s never good to be predictable.
The death of the bacon trend has been sealed recently as rainbow colored bacon
made an appearance. As much as we love rainbows, that science experiment gone awry is a stomach-turner. Worse, a diner chain restaurant introduced a bacon-themed menu earlier this year. It was like the ultimate bacon swan song.
So what is the new bacon?
Everyone has an opinion on that one. It could be anything, really, but I think it’s charcuterie
! The general term includes bacon, of course, but it encompasses more meats like sausage and prosciutto.
So why that, and how so?
Well, after Michael Ruhlman’s Charcuterie book
came out, bloggers started taking a great interest in home charcuterie projects. The whole movement is slowly gaining momentum. And like the bacon trend, it poses a challenge. With bacon it was “how can I incorporate this bacon into any and every food?” but with charcuterie it’s “how can I make this cured meat myself?”
It also has that pleasant artisanal thing about it too. Keep an eye out, we’ll see if charcuterie keeps gaining momentum!
Bacon lives!Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.
What do you think is the new bacon?