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Tuesday 9am - 7pm Wednesday 9am - 7pm Thursday 9am - 7pm Friday 9am - 5pm Saturday 9am - 2pm Sunday 9am - 12pm

Artful Swine

Makers of small batch bacon, and other tasty treats...

03/28/2019

01/31/2019

All The Bacon Recipes You Could Ever Need

The secret ingredient? Bacon, of course.

01/26/2019

Ultimate BLT Recipe

For this ultimate BLT, you need to doctor up the bacon a little.

10/19/2018

Fall is in the Air

http://artfulswine.com/fall-is-in-the-air/

Fall is in the Air Uncategorized / Friday, October 19th, 2018 It’s definitely fall around here now; we’re breaking out our chunky sweaters and jackets. Pumpkins decorate all of our neighbors’ stoops, and we have the cutest arrangement on our little front porch table. 😉 All of this fall weat...

09/30/2018

How to Render and Cook With Bacon Grease, Your Kitchen's Liquid Gold

Bacon grease is liquid gold. Here's how to render it the right way—and make the most out of it in your cooking.

09/07/2018

Artful Swine updated their business hours.

08/25/2018

BA's Best English Muffins

08/23/2018

08/19/2018

How to Make the Best BLT

Want to make a perfect BLT? These five tips - from making your own mayo to baking your bacon - will take this classic sandwich to the next level.

08/15/2018

How to Render and Cook With Bacon Grease, Your Kitchen's Liquid Gold

Bacon grease is liquid gold. Here's how to render it the right way—and make the most out of it in your cooking.

08/08/2018

19 Global Ways To Get Pork Belly in Your Belly

08/07/2018

Bacon jam is the perfect spread with a salty twist

07/27/2018

Grilled Corn with Bacon Mayo by Vivian Howard

07/21/2018

Taco Norteños with Bacon-Fat Flour Tortillas

06/15/2018

Bacon-Wrapped Pork Tenderloin Recipe

Think of this as the weeknight version of a classic Italian porchetta—it's not traditional, but it sure is delicious.

06/05/2018

Every Type of Wood to Use for Smoking Every Type of Meat

Smoking meat is an amazing way to infuse flavor into your barbecue. We take a look at the different types of woods and which works best for each meat.

06/02/2018

The Secret to My Mom’s Crackly-Crisp Pork Belly

The Holy Grail of Cantonese dishes.

05/29/2018

Common Mistakes to Avoid When Making Bacon, the World's Most Perfect Food

There are some people out there committing truly heinous crimes against bacon. Don't be one of them.

05/17/2018

Spicy Korean Pork Belly (Jeyuk Bokkeum) by Hooni Kim

05/16/2018

How to Wrap Crispy Bacon Around Pretty Much Everything

We’re talking about *both* sides.

05/15/2018

14 Global Ways To Get Pork Belly in Your Belly

Our favorite part of the pig is equally at home in spicy soups and delicious dumplings.

05/09/2018

What is the Best Way to Cook Bacon?

Julie tests four different ways to cook bacon and then tastes them blindfolded to determine which is the best.

04/15/2018

Photos from Artful Swine's post

04/14/2018

Crispy Cornmeal-Bacon Waffles

Cornmeal adds extra crunch to these bacon-studded buttermilk waffles.

04/01/2018

Pasqua and Pasquetta. 8 savoury recipes typical of the Italian Easter tradition - Gambero Rosso

Gambero Rosso oltre ad essere un gruppo editoriale multimediale, con le sue guide, il mensile, il settimanale Tre Bicchieri e i programmi di Gambero Rosso Channel (SKY 412), è anche promotore della formazione e della promozione del Made in Italy all'estero.

03/31/2018

Know the Difference Between Prosciutto, Speck, and All the Hams

A lot.

03/29/2018

Butterscotch Blondies | Violet Cakes

03/29/2018

It’s Time to Stop Making These Garlic Common Mistakes and Start Living

But here's what else people screw up when cooking with garlic (including burning it!).

03/21/2018

Perfect Your Poaching Game

Plus, you can poach these ahead of time and have breakfast ready to go in the morning.

03/18/2018

Chicken Milanesa with Maggi Ranch Sauce Recipe

This irresistible chicken milanesa recipe featuring a matchup of crispy and creamy releases more dopamine than a bag of Cheetos.

03/16/2018

Bacon lovers, prepare for rapture: Here is Baconfest's just-released 2018 menu
Baconfest
Baptiste and Bottle's maple gravy bacon bomb from Baconfest 2017. (Peter Tsai / Baconfest)
Bill Daley Bill DaleyContact Reporter
Chicago Tribune
Baconfest Chicago returns for its 10th year on April 6 and 7 and, with over 140 restaurants participating, expect nothing less than a lot of bacon served up over the two-day event at the UIC Forum. Organizers have posted menus on the Baconfest Chicago website to give you an idea of who is bringing what. Here are some of the dishes slated to appear at Baconfest Chicago broken down by session.

The kickoff dinner session on April 6 will feature El Tapeo’s peppered pork belly with saffron orange gel and sauteed wild mushrooms; “The Elvis” from Jam Restaurant, a malted custard French toast with peanut butter, maple banana and bacon jam; “Dr. Filogood” from Links Taproom, a bacon and pistachio baklava with caramelized bacon, vanilla pudding and pistachio crumbles; bacon-wrapped dates stuffed with chorizo from the Peckish Pig; and a bacon pibil from Vie with both creamed and fried hominy, candied lime zest, cilantro and pickled cherry bomb peppers. General admission is from 7 to 10 p.m., with a VIP hour from 6 to 7 p.m.

Saturday’s lunch session on April 7 will include a Sonoran hot dog from Birrieria Zaragoza featuring a bacon-wrapped hot dog with pico de gallo, frijoles and other toppings; Carnivale’s maple bacon pops; Bistronomic’s smoked bacon croquette with escargot, brioche bread crumbs and green garlic aioli; a BLT featuring fresh house bread and bacon jam from Table, Donkey and Stick; and, from Inspiration Kitchens, a bacon pistachio beet empanada with a mint basil goat cheese drizzle. General admission is noon to 3 p.m.; the VIP hour begins at 11 a.m.

Saturday’s dinner session will feature heirloom blue corn gorditas with bacon al pastor from Baptiste & Bottle; Inovasi’s Darjeeling tea-smoked pork belly with chocolate, aji panca chile and mache salad; and Kimski’s smokehouse fried rice with bacon, smoked chicken and Polish sausage. General admission is 7 to 10 p.m., with the VIP hour starting at 6 p.m.

Event organizers have spotted several trends among the offerings: cheddar cheese, grits/polenta, “fried balls” and dumplings “both filled and solid.” Still, Seth Zurer, Baconfest co-founder, is quoted in an event news release as saying that, despite these trends, “our menu also serves as powerful evidence that creativity obeys no fashion — there are singularly unique items on the menu this year.”

Tickets to Baconfest Chicago start at $60 for “Bacon-Only” tickets (limited quantities of these tickets remain for Friday and Saturday dinner; “Bacon-Only” tickets to Saturday lunch are sold out); general admission is $85 per session, including seven drink tickets; and VIP admission is $160 per session, which includes drink tickets and early admission. Note that VIP ticket holders can quench their thirst at The Old Forester Speakeasy, a new fest feature, which is a private lounge offering Prohibition-era cocktails made with Old Forester bourbon and tasting flights of Old Forester.

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A portion of Baconfest Chicago proceeds benefits the Greater Chicago Food Depository and can be purchased online.

The UIC Forum is at 725 W. Roosevelt Road.

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The Tribune's Food & Dining team is on the hunt for Chicago's best fried food. Why? Why not, we ask. From shatteringly crisp chicken (everyone's favorite) to crunchy, plump curlicues of shrimp, we're seeking out the city's best fried foods. Check back every day in March for a new dish to add to your fried bucket list.

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03/16/2018

Brad and Claire Make Sourdough Bread

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