Host Michael Ruhlman explores bacon with Chef Brian Polcyn and Farmer Jack Algiere.

Special thanks to Stone Barns Center for showing us around. Thanks to Dan Barber for the incredible bread.

https://www.stonebarnscenter.org/

And thanks to Brian for the bacon.

Brian and Michael have written 3 books together:

"Charcuterie: The Craft of Salting, Smoking, and Curing. "

https://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298

"Salumi: The Craft of Italian Dry Curing"

https://www.amazon.com/Salumi-Craft-Italian-Dry-Curing/dp/0393068595/ref=sr_1_3?qid=1574221613&refinements=p_27%3ABrian+Polcyn&s=books&sr=1-3&text=Brian+Polcyn

"Pate, Confit, Rillette: Recipes from the Craft of Charcuterie"

https://www.amazon.com/gp/product/0393634310/ref=dbs_a_def_rwt_bibl_vppi_i0

Host Michael Ruhlman's new book "From Scratch" is available now:

https://www.amazon.com/Scratch-Meals-Recipes-Dozens-Techniques/dp/1419732773/ref=sr_1_1?qid=1574221670&refinements=p_27%3AMichael+Ruhlman&s=books&sr=1-1&text=Michael+Ruhlman

All of the music on From Scratch is by Ryan Scott from his album "A Freak Growns in Brooklyn".

https://www.ryanscottguitar.com/

Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

See omnystudio.com/listener for privacy information.