The Industry Public House I visited is Pittsburgh's second location — the first is in the Lawrenceville neighborhood — and it serves barrel - aged Manhattans, lumberjack Old Fashioneds (made with your choice of wood smoked by a torch - wielding bartender) and wild
boar bacon.
We tried the wild
boar bacon, which is lean, meaty and extra smoky.
Normally made with some combination of shrimp, chicken and andouille sausage, this recipe takes on an exotic twist with smoky wild
boar bacon, chunks of alligator tail meat and kangaroo sausage.
entree: green chile braised pork belly with tomato confit, wild
boar bacon bits, and cotija cheese
Not exact matches
That experience is quickly followed with a plate of inch - thick, $ 225 - per - pound smoked
bacon slabs, cured from an imported Japanese black
boar, topped with an orange marmalade glaze made from $ 75 Dekopon oranges and an $ 1,800 special reserve bottle of cognac.
Mary M. Broere from Chef on the Spot offered Asian short rib sliders paired with mango slaw;
bacon lovers were drawn to a station where Mary Ennamorato from Rocky Mountain Provisions handed out
Boar's Head
bacon pops drizzled with candied Mexican hot chocolate or a white chocolate and smoked paprika ganache.Centennial resident Bill Franklin, president of the American Master Chefs» Order and Nestle's corporate executive chef, received a big round of applause when he thanked those who prepared the evening's feast by noting, «Food tastes so much better when the ingredients are local.»
Today's pet parents are not just bringing home the
bacon, they are bringing home the wild
boar - and bison, ostrich or kangaroo - as exotic - protein pet diets gain popularity.
We decided on their famous Mucky Fries for our starter — hand - cut fries mixed with mozzarella, aged cheddar, maple
bacon and green onions, and topped with a chipotle sauce — and the Wild
Boar Meatloaf Medallions (they come wrapped in
bacon and served with a cherry BBQ sauce) and the Vegan Thunder (a hearty Indian - influenced soup) for dinner.