TGIF Paleo Land!  The Paleo Comfort Foods Team has arrived in Los Angeles for the first ever Ancestral Health Symposium!  Yes, we get to spend a weekend with some of the most influential people behind the Paleo/Primal movement.  What a treat indeed.  Robb Wolf, Loren Cordain, Michael Eades, Gary Taubes, Mark Sisson & many more amazing people that spend their days trying to make this world a healthier place.

Since we get a treat, why not give our incredible followers a treat to try out this weekend.  It is time for BACON JAM!  A little back story: Julie gave me the most amazing gift a few weeks back.  If you follow us on Facebook, then you have likely seen some postings about my “Whole Hog” evening with the fine folks at Pine Street Market.  I spent two days with Rusty, Travis & Kyle learning to butcher an entire hog.  During the process, we made our own 2 pounds of bacon.  It was an amazing experience.  The second evening of our two week series focused on preparing recipes from the various cuts of pork that we had butchered.  Stuffed pork chops, pulled pork and finally…bacon jam.


Last week I decided to put my own spin on their bacon jam recipe and it turned out to be amazing.  Now, this isn’t “perfect paleo.”  There is quite a bit of sugar from the alcohol and honey…but this stuff is tasty and would be a terrific treat for you to take to a friends house or enjoy in your refrigerator for days to come. I hope you enjoy this as much as we have.


1 pound (.5kg) bacon
1/2 cup (75g) onions
1 clove garlic, minced
2 roma tomato, cored, deseeded & diced
1/2 tsp. allspice
1/2 tsp. cayenne pepper
1 pinch nutmeg
1 pinch black pepper
1/4 cup (60mL) brandy
1/4 cup (60mL) apple cider vinegar
3 tbs. honey


1.  Slice bacon into thin strips.
2.  Cook bacon in large saucepan on medium heat to render fat for approximately 20 minutes.  Bacon will begin to crisp. Be careful not to burn.
3.  Add spices and stir for 30 seconds.
4.  Add remaining ingredients, stir together and simmer for 20 minutes on low heat.
5.  Using a slotted spoon, scoop bacon jam into container leaving most of the liquid fat behind.
6.  Allow mixture to reach room temperature and then chill for 6 hours (or serve once cool).
7.  Store in refrigerator and bring to room temperature before serving.

This bacon jam is a wonderful topping on your burgers, meatloaf, or try it on top of some tomatoes or on a salad.  Spread this on Paleo Biscuits or anything else you want to add some pop to.  If you want to just spoon it into your mouth, great.  Be warned, this is one delicious garnish. If you prefer to ditch the brandy and honey, by all means feel free, but you will want to add in some beef stock in place of the brandy. It won’t taste quite the same, but it’s bacon, so it still has to be good, right?

Final Treat for this lovely Friday!  Since we are here near the Pacific Ocean, how about a preview of our Le Creuset giveaway piece this week.

Oval 3 Quart Casserole Dish

3 Quart Oval Au Gratin Dish in Ocean (retail value – $150).

Remember, you have two more days to pre-order our book to be eligible to win this lovely cookware.  Send us your order confirmation through the ‘contact us’ section of this blog.  Already purchased? Simply blog/Facebook/Tweet some @paleocomfort love out in the universe and you are IN. Just make sure to tag us so we know you were spreading the love, or comment here and let us know!

Happy Eating Everyone!

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