“Bacon jam tastes like the love child of pulled pork and pate!” said one friend. “I am now officially in pig heaven,” said another as I shared tastes from the jar of Skillet’s bacon jam that had just arrived in the mail.
Bacon jam? Yes, indeed—it is good stuff. And so good, in fact, that I decided to figure out a way of making my own bacon jam at home so I wouldn’t have to rely on someone else for this smoky, pork-rich treat.
Over the past few months, it seems that you can’t escape the topic of bacon jam. Skillet’s rendition has certainly excited people, but at heart bacon jam is simply a potted meat, something that has been gracing battlefields, picnics, high teas and nursery suppers for hundreds of years.
For most, the term potted meat conjures up images of mystery meat in a can, but traditionally potted meat was made at home from meat scraps, herbs, spices and maybe an acid or a spirit, such as vinegar or brandy. Making potted meat was a preservation method, meant to extend the meat’s life just a few more weeks. Nothing mysterious or scary about its contents at all! Matter of fact, when made from quality ingredients, potted meat is as satisfying as pate, though it’s far easier to make. And like pate, potted meat can be either elegant and smooth or rustic with chunks.
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