Anyone that knows me well, knows that I really like bacon. Not just any bacon, either, but good bacon (if anything, I’ve been annoyed by the current bacon trend, since it mostly seems to be emphasizing quantity over quantity; putting three strips of bacon on something doesn’t automatically make it better). No, my bacon needs to be made from a quality pork belly that’s got nice layering of fat and lean. It needs to be thick sliced. It needs to nicely smoked and cured, generally with some nice robust flavors. And it needs to be properly cooked. Most places serving me up some bacon fail on one of these. But I’m lucky enough to live in New England, which actually has several purveyors of really top quality bacon. For example, I’m a huge fan of the various bacons (in particular the cob-smoked bacon) from North Country Smokehouse down the road from me in Claremont, NH. Similarly, two local companies, Garfield’s Smokehouse in Plainfield, NH, and Vermont Smoke and Cure in Hinesburg, VT. But there’s one place in New England that, when my travels allow, I stop by for bacon and a sandwich: Nodine’s Smokehouse in Goshen, CT.
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