Bacon Jam: The Edible Hairball You Don’t Want to Miss

You see what I'm saying?

BaJeaven.  Also known as Bacon Jam Heaven and actually better than heaven.  Used in a sentence, ” Man I was in BaJeaven after that gluteal massage.”

I dropped the hairball on Bacon Jam (aka Skillet Original Bacon Spread).   I am way behind the sizzle that has hit the Toronto bacon scene.

The Toronto Star and The Globe have written about it.   All the Best Fine Foods (read Jane Rodmell’s blog entry for some Bajeaven ideas) had the inspired idea to host a bacon jam-a-thon…with three Toronto chefs creating recipes using this scoopable bacon.  They included Claudio Aprile (Origin and Colbourne Lane), Chris McDonald of Cava/Xococava, and Nick auf der Mauer of Porchetta and Co.

And Nick Auf Der Mar achieved BaJeaven by adding excess to indulgence in a bacon jam, porchetta and crackling panini (seriously CRACKLING + BACON JAM–no one has tabulated how many people died from happiness yet..)

Ready to Hit the Heat

I made my own simple combo– Grilled cheese (caraway rye) with Cheese Boutique’s Vintage 7- Year Old Clothbound Cheddar, bacon jam and some arugula from the garden.

The salad in the BG is for display purposes only.

The arugula, which tasted BaJeavenly as part of the combo also made me feel like I had some health inserted into the grilled cheese.  Just throwing a bone out to the arteries.  BaJeaven is not always their favourite place.  Losers.