Fall’s officially still more than a week away, but I can already feel the (OK, just barely) cooler temperatures in the air.
And that’s enough to make me start thinking of suppers built around some of my fall and winter favorites: smoked sausage and bacon. So I’m going to stock up this week on a couple of these favorites, on sale at your neighborhood store – John Morrell smoked sausage and thick-cut bacon.
Smoked meats are homey and hearty, and they make great comfort food in cooler weather. Think about red beans and rice with big chunks of sausage, or bacon-wrapped pork chops with applesauce, or even a BLT with thick, crisp bacon.
But that hearty flavor and satisfying heaviness is not the only reason we seem to like these meats best in fall and winter. Back before there was reliable refrigeration, people learned to smoke meat as a method of preservation. Our ancestors would smoke whole hogs in the early fall, and the meat was enough to last them through winter. We’re practically hard-wired to crave bacon and sausage in the fall!
Speaking of tradition–that sums up John Morrell & Co. This company is based in Cincinnati, which was once known as Porkopolis because of its tradition of making great smoked pork, and it is one of the nation’s oldest food companies. Founded in England in 1827, John Morrell has now been making meat products for 184 years. It has facilities across the country where it makes all its own meats, including its hardwood-smoked bacon and many other pork specialties.
So pick up a few packages this week, and be ready when that cool weather finally arrives!