We hereby issue a challenge to all bacon lovers…
How many bacons can you wrap with more bacon?
That’s right, we’re throwing down the gauntlet and challenging you to come up with the most bacon-only combinations you can muster. Can you hit the illustrious bacon wrapped bacon wrapped bacon wrapped bacon (BWBWBWB) or go for an even more impressive concoction?
To get the ball rolling, we’ve created two of our own…
Bacon Wrapped Bacon Wrapped Bacon (BWBWB):
- Pancetta
wrapped with - Turkey Bacon
wrapped with - Double-Smoked Thick Sliced Bacon
Bacon Wrapped Bacon Wrapped Bacon Wrapped Bacon (BWBWBWB):
- Pancetta
wrapped with - Prociutto
wrapped with - Turkey Bacon
wrapped with - Double-Smoked Thick Sliced Bacon
Send your photos, videos & text of your BWBWB, etc. to bacontoday@gmail.com or leave links in the comments of this article.
Happy baconing!
March 3rd, 2009 at 4:32 pm
How about
1. Salt Pork
wrapped with
2. Pancetta
wrapped with
3. Prociutto
wrapped with
4. Turkey Bacon
wrapped with
5. Double-Smoked Thick Sliced Bacon
wrapped with
6. Canadian bacon
March 18th, 2009 at 9:02 pm
How about starting off with a slab of pork belly.
August 12th, 2010 at 4:08 am
I definitely think pork belly would make a good core. Done right, you should have a crispy outer crust of bacons with a juicy, supple, tender bite of pork belly in the center.
I’d say:
1. Pork Belly (grilled over applewood)
2. Prosciutto (to get a saltier layer around the belly)
3. Pancetta (for the spices)
4. Double-Smoked Thick sliced Bacon (main bacon crust)
5. Maple-glazed bacon (seared to a good crispy, sweet outer layer)
It should come across kind of like an everlasting gobstopper of pork fat.
The key will be to get the right level of “done-ness” for each layer… so you go from a cloudlike tender pork belly to meaty cured prosciutto and pancetta… then the crispy outer cores of well-done bacon. While I think BWBWBWBWB is verging on the ridiculous, with the right composition it could work brilliantly.