Artful Swine

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

Ultimate BLT Recipe
Ultimate BLT Recipe

Ultimate BLT Recipe

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

How to Make the Best BLT
How to Make the Best BLT

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.

Bacon-Wrapped Pork Tenderloin Recipe
Bacon-Wrapped Pork Tenderloin Recipe

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.

What is the Best Way to Cook Bacon?
What is the Best Way to Cook Bacon?

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.

Photos from Artful Swine's post

Photos from Artful Swine's post

Perfect Your Poaching Game
Perfect Your Poaching Game

Perfect Your Poaching Game

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

Chicken Milanesa with Maggi Ranch Sauce Recipe
Chicken Milanesa with Maggi Ranch Sauce Recipe

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.


Bacon lovers, prepare for rapture: Here is Baconfest's just-released 2018 menu
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.

Game day Heat Flash: Miami Heat at L.A. Lakers

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.

[email protected]


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Kensington, MD

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


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i absolutely love your chicken and bacon! i have very picky eater and both were a hit for my family thank you so much cant wait to purchase more