Thursday, 31 July 2014

Toronto restaurant brings home the bacon — on everything

Otmane El Rhazi from CBC | Business News .


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There’s lots of sizzle when you work with four types of bacon. Andrew Motta first fries up a ground bacon patty, tops it with bacon strips, and tops that off with Canadian peameal bacon. "We’re not done yet," he warns, as he piles on chipotle pulled pork and, to top it all off, a bun embedded with bacon bits.
"Because this is a sandwich you just don’t eat, you actually conquer, you get the bacon flag," Motta explains, puncturing The Notorious P.I.G. burger with a tiny paper flag promoting his new Toronto restaurant, Bacon Nation.

After downing the burger, customer Marcel Tualla concludes, "It was heaven."
Tualla was a vegetarian for 10 years, but he always missed bacon: "the saltiness, the texture, the fattiness."  So he’s returned to the processed pork treat he can’t resist.


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