September 3, 2011
Chefs Duskie Eskes and John Stewart, have taken bacon to the next level. They have created a porky pop made with plenty of black pig bacon. This specialty bacon is dry-cured with brown sugar before smoking. Eskes and Stewart are known for their pork. They were winners in this year’s Cochon555 heritage pork cook-off at Aspen Food & Wine.
The lollipop is made by mixing bits of sweet and salty bacon with caramal toffee. The mixture is set in a pig mold to harden, before the back of the pop is dipped into dark chocolate. These decadent Piggy Pops are $4 each and available here.
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