“And Heather Lauer, author of the Bacon Unwrapped blog and the book “Bacon: A Love Story,” sees bacon as a beacon of hope. ‘Maybe — just maybe — bacon will lead us out of this difficult time in the U.S. economy, which would absolutely solidify bacon’s place in American history as the best meat ever,” she said.”

Click here to read the full story!

The Coy Clothes “Bacon makes me happy” t-shirt is delicious. And they’ve put together a clever short commercial about the product which you can watch below. Click here to visit their website.

But just in case your Internets were actually broken…the Bacon Explosion is a phenomenon that swept the nation last year. This culinary masterpiece involves wrapping bacon around sausage that is also wrapped around bacon. And then you BBQ it. Yeah, you read that right. Scared? Maybe just a little? Trust me, it’s actually insanely delicious – there’s a reason it’s all people were talking about last summer.

Well the popularity of the Bacon Explosion led to a book deal for these two creative guys, and now you can own their cookbook – BBQ Makes Everything Better – and make your own bacon explosion at home.  They even share a recipe for making a breakfast casserole out of leftover Bacon Explosion, should you for some odd reason have leftover Bacon Explosion.  Aaron and Jason are very active in the BBQ world, and the cookbook also contains many, many other wonderful recipes that involve using a grill.

They’ve put together a really fun cookbook that’s perfect for summer – I highly recommend you pick up a copy for yourself and get your Explosion on this summer.

This blog was launched five years ago this month, so picking up a copy of the paperback version of the book is a nice little way to celebrate.

Click here to order your copy from Amazon.com!

“Bacon is like the character on a sitcom that’s brought in as the zany neighbor and then takes over the show with his catchphrases.”

“We like bacon because it’s good. It’s naughty because we like it so much.”

“Problem with (the bacon explosion) is that there’s not enough bacon in it.”

“I didn’t start eating bacon because I wanted people to like me, and I certainly am not going to stop because those same people have moved on to their next fashionable flesh.”

North Country Smokehouse bacon is a third generation operation located in the hills of New Hampshire. Like many of the smaller artisanal operations, they take a very traditional, slow approach to curing their hams and bacon.

If you like thick-cut, traditionally cured bacon, and are looking for a new option to try, I encourage you to check out their website – www.ncsmokehouse.com.

Disclaimer: They did send me some of their bacon to sample recently, although I had tried it before through a bacon of the month club and at a restaurant. So while their offer to send me a sample is what prompted this blog entry, their bacon is worthy of a mention regardless!

If you’re curious about how the website has looked at various points over the last five years, click on Best of the Blog.  On that same page you can also find a list of the top 10 all time favorite posts of Bacon Unwrapped readers.