We tend to agree with Bon Apetit editor Andrew Knowlton who recently decried pork-hating bandwagon jumpers on Twitter: "Enough with all the 'pork is over' nonsense. Overdone? Perhaps. Overrated? Please."
That said, the era of bacon-mania is drawing to a close, having had its run as accoutrement to everything from chocolate to cherries to more pork.
There are a few things we predict will drive the final nail, rendering the fatty strips of meat breakfast sides and sparingly used garnishes.
1. Baconnaise. Bacon aioli, fine. Bacon fat vinaigrette? Sounds great. But the second Baconnaise hit the mass market, it was a sign that bacon-laced dressings have been stripped down to their most vulgar common denominator. This gnarly stuff doesn't even need to be refrigerated until after opening, but it's full of meat. Botulism? Trichinosis? What?
2. Maple Bacon Coffee. Breakfast in a cup! Of all the disgusting flavored coffees on the market, this has got to be one of the worst. There was a point when we were all for bacon on everything, but we have to draw the line somewhere. That line is at a beverage.
3. Fried Chicken. Battered and fried poultry is starting to pop up on menus all over. Looks like a new trend. Apparently, after years of consuming fried pork, we've finally decided to move onto another fried meat. Crispy chicken is the future. Bacon is so 2009.
4. The indubitable rise of the vegetable. Meatless Monday, the rise of Scandinavian cuisine, the locavore movement, and the sudden focus on produce means it's about time for vegetables to have their day in the sun, probably at the expense of pork fat. Probably because we all got so fat from bacon that we're feeling the need for a little fresh vegetable action.
5. The death of the cupcake. Bacon and cupcakes went hand in hand for awhile, with ribbons of pork belly topping chocolate and maple cakes at every shop in the city. Now that cupcakes are on their way out, though, bacon on dessert is feeling a little tired and overdone. We're sure we'll see some bacon on donuts, too, but wary bakers will likely be looking for other toppings--and using pork sparingly.
Keep Westword Free... Since we started Westword, it has been defined as the free, independent voice of Denver, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Denver with no paywalls.