Late Summer Lunch: Pâté Tartine with Chef Claire Robinson
August 25, 2017
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Learn the Art of Bacon Cuts with Chef Claire Robinson

Treat your bacon right.

Join us! We invited Chef Claire Robinson into the S&W kitchen to work with us on our new video series, “How to MEAT.” Our first stop is to the Schaller & Weber butcher counter where Robinson will slice and dice our dry-cured double smoked bacon into submission to be used in a variety of upcoming recipes.

Stay tuned for more of those recipes, including maple bacon and a pate tartine that will make your mouth water. Got suggestions for recipes you’d like to see us feature? Let us know on social media. And don’t forget to show us what you’re cookin’!

Being able to slice your bacon the way YOU want it is incredibly important to us. It is why our famous dry-cured double smoked bacon comes as a whole slab. Whether you want lardons, Tk, or TK, the option is yours. We want you to get the most from our products and make them work for you.

Hungry yet? Watch the full video below and get cookin’!

 

Is there a recipe you’d like to see us feature? Let us know in the comments.

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