A2: Bacon

In a column for The Atlantic magazine, Zingerman’s co-founder Ari Weinzweig reviews bacon from Herb Eckhouse and La Quercia in Iowa: “Having done a fair bit of research over the years while writing ‘Zingerman’s Guide to Better Bacon,’ I can tell you that a lot of the old sources list the Tamworths as hogs that were bred specifically to have their pork cured up into bacon. Herb told me pretty much what other sources have said as well – the belly meat from the Tamworth is supposed to be particularly tender. It’s also known for having a near-perfect balance of fat and lean, and its flavor gets particularly sweet during the maturing.” [Source]