If your in the same boat, check out Jim Gaffigan. He’s amazing and it’s safe for pretty much the whole family.  I seem to be really drawn to his bit about bacon . Check out the link below for a preview.

Cheers

http://www.facebook.com/l.php?u=http%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3D9nT9P8MMpsE&h=62326

So… how about you, anything you would suggest?

Bacon is meat from the back, sides, and belly of a pig, salted and dried or smoked, usually sliced thin and fried for consumption.   There are several ways that bacon is cured, usually depending on the region or country that you are in.  In the United Sates for example, bacon is almost always prepared from pork belly, being very streaky and fatty. Outside of the United States bacon is more often made from the side and back cuts.  Side cuts of bacon have more meat then from the belly. Back cuts of bacon are either fatback, which is almost pure fat, or pork loin, which is very lean. Cured pork loin is also known as back bacon.

Bite out of History

The name bacon derives from the French ‘bako’, Common Germanic ‘bakkon’ and Old Teutonic ‘backe’, all referring to the back. Bacon, until nearing the end of the sixteenth century, was a Middle English term generalizing all pork into one category. Also, there are breeds of pigs particularly grown for bacon; the Yorkshire and Tamworth.

For the past while now we have been flooded by media regarding salmonella poisoning, tainted products as well as the most recent outbreaks of listeria. The one highlighted issue that the media has not covered, is that these issues are arising in large factories, due to high volumes of productivity. To say the least these companies have left quality behind for volume, equaling more money for them as the average person believes that they are saving. The issue is, on what? What do we save when we get sick from tainted products, or put low quality fuel into the engine of our bodies?

Accidents do happen but often times there is an underlying reason. Small butchers and food manufactures, however, often have a high level of quality not only in their products but also in the environment that the product was produced,this also includes the quality on ingrediants.

So the next time you are looking to save, think more about what your saving, your health or your pocket book. If you do choose pocket book, just don’t get too comfortable with the saving you made, as you will likely be spending these savings on health issues later down in life when they catch up with you.

Think before you eat.

Now Serving Freshly Brewed Higgins and Burke Premium Roasted Coffee. 

Only $1.00 for a small and $1.25 for a Large.

We serve regular, decaf and irish cream.

Come in and stay a while.

We know that this is a busy time of year for everyone, and that why this Christmas we wanted to help make thing a little bit more managable.  That’s why we have extended our hours this holiday season.  Below is a calendar of our extended holiday hours, as well as a PDF so you can download  and print out your own copy.  Please note that we are also opening on Monday Dec 21,2009, as we are normally closed on Mondays. 

We also felt it important to our staff, to give them some well deserved time off this season to enjoy with their families.  Please be aware that we are to be closed on the dates highlighted in orange below.  Regular store hours will continue as of Monday Jan 04, 2010.  

From all of us here at Stamford Deli, we wish you all a wonderful and Merry Christmas and a Happy New Year.

PDF:  2009-2010 Holiday Hours

Thank you to everyone who participated, and stay tuned for upcomming events.

    Need a BBQ?

                 Want a Free ONE?

Come in and check out our BBQ Giveaway for your chance to win BIG.

Contest Rules

Come on in and join the fun.  We are now offering a draw to win a free BBQ. With each purchase of specially marked sausages of a total value of $20 or more, you will receive a ballot to enter a draw to win this BBQ valued at $300.  Contest open until the end of July 4, 2009. BBQ will be drawn on July 7, 2009.