As Gourmay readers are aware, our bacon of choice is Benton’s Bacon which we discovered at David Chang’s Momofuku. If you are making anything (green beans, chili, tartiflette, etc.) that calls for bacon, Benton’s bacon will most certainly improve the taste of the finished product. Found below, I present this video of the Benton curing process that appeared in a recent food program, The Mind of a Chef:
We buy it in lots of 3 lbs and it will generally last about 6 months. Enjoy.