Thankful for Bacon

Written by: Guest   |   November 18, 2019

Pork, Holidays, Guest perspective

Sheldon Spratt, Land O'Lakes

As we near that time of year when we think of all the things we have in our lives to be thankful for, I often think of our ancestors who came to America. I imagine the hardships we have all read about as they slowly crossed our country and found a place to become their home.

What did you do when you came over a hill and saw the mighty Missouri River for the first time? How do you make the decision to get your family, wagon and all your earthly possessions across to the other side safely? Tied to your wagon might have been a milk cow for milk and butter, or a crate with a few laying hens for eggs. Stored inside with your possessions would have been a bag of flour, sugar, coffee, and a slab of smoked and cured bacon - bacon being one of the few products to provide protein and energy to your family that could be stored without refrigeration. People have used bacon for literally thousands of years to sustain their bodies and have a wonderfully flavored meal.

Come forward a couple hundred years and wow have things changed! I go into one of my local grocery stores or butcher shop and look at all the wonderful choices we now have. My grocer has an entire aisle of bacon. Wonderful, wonderful BACON! Peppered, double cut, extra thick cut, bacon steaks, hickory smoked and maple flavored. The lists go on and on. 

I am so thankful to live in a time when bacon is so recognized for the tremendous flavor and nutrition it provides. Chefs are building menus around pork belly to enhance the dining experience in their restaurants. Go to your local donut shop and experience the decadent taste of a maple long John topped with bacon. Brownies are brought to a whole new level of flavor with a little bacon. What a wonderful time to be alive and to be thankful for living in America with the world’s safest and most abundant food supply, and most especially, with American bacon.