Slab Bacon

We normally think of bacon as the thin slices of cured pork found in the aisles of our favorite grocery store or as crispy strips of meat acting as a tasty buffer between our eggs and biscuits in the early morning. The USDA defines bacon as “the cured belly of a swine carcass,” but it is more loosely accepted as cuts of meat taken from the belly, sides, or back of a pig. Big Bob Gibson was fond of bacon not only as a delicious food in its own right, but as part of the cooking process. He would season slab bacon and cook it above leaner cuts of meat such as ham, pork tenderloin, turkey, whole goat, or venison. The meat below the slab bacon would bathe in a shower of hot lard, ensuring a tender, moist, and flavorful result. Big Bob also placed slab bacon in the rib cage of whole pigs while they were cooking on the pit to ensure that the ribs and loin would not overcook while the shoulders and hams of the pig were still roasting. Diced slab bacon also made an occasional appearance in Big Bob’s Brunswick stew, baked beans, pinto beans, black-eyed peas, and greens. If Big Bob’s regular customers were observant, the aroma of slab bacon was a giveaway that their food would be extra tasty that day. Slab bacon was a special treat to him because he enjoyed the charred crisp edges. This recipe maximizes the amount of charred caramelized bits by cutting the slab in pieces prior to cooking. It was not a regular menu item, but it showed up when Big Bob wanted to add extra flavor to other foods he was preparing that day. Although Big Bob’s favorite slab bacon recipe was never written down, the following recipe comes close to matching his flavors.