Jon Weisman of Dodger Thoughts is listening to old ballgames. Here’s Vin Scully in 1980 with a tour de force on America’s zeitgeistiest meat:
So what’s new? Not bacon. Bacon is almost as ancient as time itself. It was mentioned by Aesop in the sixth century B.C. It was a staple in medieval Europe. And in Norman England, bacon was so universally accepted, it was sometimes used as money. And monastery monks awarded bacon to husbands for not quarreling with their wives. Indeed, bacon is no Johnny-come-lately. Through the years, it has survived the competition of thousands of new products, and the bacon bin continues to be a popular spot in our modern supermarkets. One reason is the quick energy it survives, and another its matchless flavor. Which brings up the most flavorsome bacon of all: Farmer John. For this is a bacon with a sweet, savory goodness from hush-hush secrets in the curing, plus a much heartier Western flavor from Farmer John’s old-time Western way of doing the smoking. No other bacon like it — if you haven’t tried it, why delay any longer? The next time you shop, take home the bacon from Farmer John.