This Brittle Piggy

This Brittle Piggy

Thursday, November 02, 2017

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Who doesn't love pork? In particular, a crispy, chewy, succulent cut. On Saturday, October 21, pork lovers and food enthusiasts alike flocked Palm Drive at Hope Gardens to chow down on 'Everything Swine'. Pork Palooza, which represented the first event for the 2017 staging of the Jamaica Food and Drink Festival (JFDF), saw 14 chefs and caterers chop, sear and toss everything but the squeal, demonstrating their skills at perfecting the hog.

Head chef and owner of Fuzion Food Service Christian Sweeney, well known for fusing the most oddly paired foods into pure gastronomic bliss, served up Pulled Pork and Roasted Corn Avocado Canapés and Bacon Salad with Arugula, Roasted Beets and Bacon Fat Vinaigrette at the National Baking Company food station. It was their signature dish, Bacon Popcorn Brittle, however, that had patrons asking for second and third servings.

National Baking Company has always found innovative ways of incorporating the products we know and love into our everyday lives. Their Bacon Popcorn Brittle made using the National Sweet and Salty Popcorn represents one of the many ways that the company has been working directly towards research and development and, as Jamaicans would term it, 'tun yuh han' & mek fashion'. Marketing Manager, National Baking Company Donnette Hines said that National makes great products that are enjoyed by Jamaicans locally and abroad.

“We [National] get even more excited when our consumers take our products and put their own spin showcasing versatility and innovation. The Bacon Popcorn Brittle, made from our Sweet and Salty Popcorn is an example of this innovation and we were quite delighted that patrons at Pork Palooza were able to enjoy this sweet treat,” Hines said.

Sweeney, the culinary genius behind the dish, explained that the inspiration for the delectable dessert was simple. He had created a recipe previously for the company, but it was done without the bacon. When the idea to create a dessert for the event came up, he immediately thought about infusing bacon into the original recipe.

“I thought that with the ease of which this dish could be made at home, it would be a good idea to infuse it with the bacon, and it went very well. It worked,” Sweeney shared with Thursday Food.

It's no idle boast!

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