The bacon craze has resulted in many pork-infused disasters--ice creams, air fresheners-so we were skeptical when Virginia Lamb & Meats' bacon jam ($8) appeared at the Dupont Circle FreshFarm Market. But after sampling the bourbon-colored spread,which has echoes of maple syrup, we're hooked.
Virginia Lamb owners Corey and Janet Childs aren't jumping on a current trend but mining an old one. "Potting," or slow-cooking meat with a good deal of fat, is a tradition. For the jam, bacon is smoked from the hogs raised by the couple's 14-year-old son, then braised. Spread it on toast for a double BLT or grilled cheese, mix it into a steak marinade, or slather it on pancakes. However you use it, this is one product that will survive the bacon boom.
Courtesy of Washingtonian