• Martin Peyruc

Bacon Mamma Jamma Bacon Jam

Updated: Jan 17



My family in Argentina always have a hard time with the words ham and jam. In Spanish ham is spelled jamon but pronounced ham-on (yes, I know I've mentioned this before). Now their mistake is even easier to make with bacon jam. It is made by slow cooking bacon, onions, brown sugar, and vinegar. This one is noticible for including garlic and rosemary. I have to admit this is one of the least visually appealing foods I've eaten, especially when it's cold. The fat congeals and makes the jar look like it's filled with white tendrils of horror. It's not much better when spread on a cracker. It looks like a foul mixture of pâté and dirt.


Looks aren't everything (which is what I tell women that I try to date), and if you heat them up for a couple seconds in the microwave.



Ok, they still look ugly and slightly darker, but wow, what a taste. Smoky, sweet, yet earthy and balanced. A little bit of heat melts the fat and caramelizes the sugar, turning it into a whole new treat. The onions are really well cooked so you get the flavor but not the odd sensation in your mouth (I know I'm not the only person who doesn't like the mouth feel of onions). If you only go by your eyes you are going to miss out (ahem, ladies). Even better this is spreadable bacon, you can put it on burgers, sandwiches, baked Brie, or even eggs. Truly we live in a bacon renaissance.

Donated by my mom


Found at baconmammajamma.com

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