Brian Polcyn and I cure bacon on this week’s “From Scratch” podcast. That’s the gorgeous chunk of pork belly Brian’s holding, from Dickson’s Farmstand, at the Chelsea Market. Brian was impressed by the quality. I was impressed by Brian’s belly. His pork belly, that is, lower left, the cured stuff we cut and sautéed. That’s me with the mic, and in the purple shirt Jonathan, the producer, who started this whole thing.

Most important thought I came away with from this week’s podcast: every successful cuisine is a result of a successful relationship with a place. Place is fundamental. That from Jack Algiere (more below). For this episode we talk pig, bacon, farming, curing and cooking.

Why is bacon all but universally adored?

I don’t know, but I talked with Brian about it, I went out to Stone Barns to talk with Jack Algiere about it, and then Brian and I convened at my West Village apartment to cure bacon and to cook it.

As I said, curing your own bacon really is as easy as marinating a steak. Here’ s a long-ago recipe that still works. Or read about it in-depth in Charcuterie.

Other pertinent links from the podcast:

Here’s a good bacon recipe.

The shop Brian mentioned in Cleveland, Saucisson. And I also must mention Adam Lambert and Ohio City Provisions who is also offering great cured meats. These, along with Dickson’s, are prime examples of the great things happening in the world of both butchery and taking the care of animals.

Chop Shop in St. Augustines is fabulous–Brian and I had such an amazing time here–people of St. Augustine, here’s where to get your meat.

And the bacon method is also in my new book From Scratch (so is the corned beef recipe!)! But really, it’s everywhere all around us:

As Jack said on the podcast, every successful cuisine is a result of a successful relationship with a place.”