Beyond Bacon review: beyond beautiful

An underlined hyperlink denotes an affiliate or Amazon Services LLC link. For more information, see the disclosure at the end of this page or click here to learn more.

Real Food Liz/Liz Wolfe is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. For more information, click here.

I apologize for not having blogified my obsession with Beyond Bacon yet. Summary of my feelings: I sleep with it under my pillow and I talk to it when I’m alone. I never put it down: it’s basically my Pig Blankie (not to be confused with Pig-in-a-Blanket).

Earlier today, I grabbed some pig’s feet from the deep-freeze and realized that if it weren’t for the Paleo Parents, I wouldn’t have re-discovered my love for not just good, high-quality bacon, but all things Pig. I’m not sayin’ I’m good at cooking any of it, but I love to learn about cooking, think about cooking, and ultimately make valiant efforts to enjoy the process and, hopefully, create something delicious.

(This all gives added meaning to the phrase burnt ends.)

Beyond Bacon

This book is really phenomenal, both aesthetically and because of the incredible content. It’s a book that’s wonderful to hold (sorry, but Kindle just doesn’t impart those warm fuzzy feelings) and it’s wonderful to learn from. While many of us are familiar with the cowshare, sometimes the “Whole Hog” is neglected in favor of a few parts. *coughbaconcough*

Speaking of bacon: we chatted recently on the Balanced Bites Podcast with Pete’s Paleo founders Pete and Sarah Servold. Pete spoke eloquently about his lessons from culinary school – the most important: making use of the whole animal. (Part of the reason I love their bacon so much.)

I can’t do much but thank Stacy and Matt for writing this book. It was one that desperately needed to be written. They not only provide amazing recipes, from lard and sausage to pork head and heart, but they educate the reader on questions to ask, myths and truths about pork, and why knowing and caring where your food comes from is not just a necessity, but a mandate.

Four hooves “up” to Beyond Bacon. (Click on the photo to be taken to the Amazon listing!)

Author Signature

Want more? Try my Email Exclusives!

Stay in the know & get exclusive subscriber-only goodies!

I'll never send you spam, and you can unsubscribe at any time. Powered by ConvertKit


  1. Richard says

    That book looks awesome; is now on my long list of winter reading.

    On a slightly related topic have you come across the Farmstead Meatsmith website in your online travels? ( If you look at nothing else watch the Harvest Day video. It’s a tiny bit graphic (it is about butchery after all), but nothing an honest meat eater should squirm at. I wish I had artisan butcher friends.

Leave a Reply

Your email address will not be published. Required fields are marked *