Cottage Bacon BLT

Cottage bacon, also known as "buckboard bacon," is a lesser-known cut of bacon that comes from the pork shoulder (also called the pork butt), rather than the belly, giving it a leaner texture with a unique, subtly sweet flavor. This cut is typically cured and smoked, just like traditional bacon, but it has a more tender, less fatty consistency, making it a delightful alternative for those who prefer a less greasy option.

Its history traces back to early American rural communities, where it was often used as a cost-effective way to make use of the whole pig. Cottage bacon offers a perfect balance of smoky and savory flavors, making it an excellent choice for modern takes on classic dishes, like the beloved BLT.

Here’s a delicious BLT recipe using cottage bacon that makes an easy to prepare weeknight dinner.

Ingredients

1 Pound Mossy Rock Ranch Cottage Bacon

1 large tomato

1 head Romaine Lettuce

Mayonnaise

Sliced white bread (thin slices are preferred)

Salt and Pepper to taste

Method

Step 1

Fry Cottage bacon in skillet on stove-top, or bake on cookie sheet at 375 degrees until moderately crispy.

Slice tomato into thin rounds.

Cut lettuce perpendicular into one inch strips, discarding soft ends and retaining the crispy stem portions.

Step 2

When bacon is almost ready, lightly toast bread

Spread mayonnaise on each piece of toast

Step 3

Assemble your BLT with Lettuce, bacon, tomato, and then lettuce. This sequence prevents all the moisture from the tomatoes coming in to direct contact with the bread. Enjoy!