Acre Station Meat Farm-Your Traditional Butcher Shop Serving Pinetown & Eastern NC

Buying/Handling/Storing Tip:

Store bacon in the package in the coldest part of the refrigerator at a temperature between 36 and 40 degrees F. Check the freshness date (“open by date”) on the package. Once the package is opened, use within five to seven days.

The cut used to make bacon comes from the side - or belly - of the pig. When it is cured and smoked, it becomes bacon. An abundance of fat gives bacon its sweet flavor and tender crispiness.

COOKING BASICS:
1) Heat a small amount of oil in a large heavy skillet over a medium-high heat.
2) Place pork in skillet; do not cover.
3) Cook pork uncovered, turning occasionally. For stir-frying, cook over high heat, stirring constantly.




Bacon Wraps
Prep Time: 10 minutes Cook Time: 10 minutes Ingredients 1 1/2 pounds bacon, thick-sliced 6 10-inch flour tortillas 6 tablespoons mayonnaise, OR salad dressing 1 10-oz bag iceberg lettuce, shredded 3 large tomatoes, seeded and chopped Cooking Directions Place bacon slices side by side on griddle. Cook on medium heat until crisp and browned on both sides.* Drain on paper towels; keep warm. For each wrap, place flour tortilla on plate; spread 1 tablespoon mayonnaise over top. Place 1 cup lettuce, about 1/2 of a tomato and 3 to 4 slices cooked bacon on top. Roll from one side to the other. Cut in half. Serves 6. Baked Bacon Option: Place bacon slices side by side on a rack in a shallow baking pan with sides. Bake in a 400º F. oven for 15 to 18 minutes or until crispy. Drain well on paper towels. For variety, add 2 peeled, seeded and chopped avocadoes or 1/2 cup chopped red and/or green bell pepper. Serving Suggestions:* Young chefs can help with the assembly of these wraps. Serve with chips and fresh seasonal fruit. Nutrition Calories: 505 calories Protein: 13 grams Fat: 28 grams Sodium: 1177 milligrams Cholesterol: 35 milligrams Saturated Fat: 9 grams Carbohydrates: 44 grams Fiber: 4 grams

Bacon Casserole Times Prep Time: 15 minutes Cook Time: 55 minutes Marinating Time: 12 hours Ingredients 1 pound Bacon, sliced 8 slices whole wheat bread 6 eggs 1 1/2 cups milk 1 cup cheddar cheese (4 ounce), shredded 1/2 teaspoon dry mustard Cooking Directions Cut strips of bacon crosswise into 1/2-inch pieces. Cook bacon in skillet over medium heat until crisp; blot with paper towels. Discard accumulated bacon fat. Remove crusts from bread, and reserve for another use. Cut bread slices into cubes; set aside. In a large bowl, beat eggs, stir in milk, cheese and mustard. Gently stir bacon and bread cubes into egg mixture; spoon into buttered 8-inch square baking dish. Cover tightly and refrigerator overnight. Remove from refrigerator and let stand at room temperature for 15 minutes. Bake, uncovered, at 325 degrees F. for 45 minutes or until knife inserted midway between center and outer edge comes out clean. Serves 6 Serving Suggestions Everyone needs a recipe like this somewhere in their repertoire. Perfect for holiday overnight guests or a brunch. This one features bacon and Cheddar cheese. You won’t have any leftovers. Nutrition Calories: 418 calories Protein: 24 grams Fat: 26 grams Sodium: 805 milligrams Cholesterol: 258 milligrams Saturated Fat: 11 grams Carbohydrates: 21 grams Fiber: 3 grams Random Safety Tip:Do not use the same surface for cutting uncooked meat and vegetables. Use different cutting board for uncooked meat.