foodperson.com

I had the good fortune to go out of town over the weekend and be a guest of some great cooks. The first meal featured eggs and bacon.

The eggs came from Sarah and Ray’s hens, who peck around their property in Jefferson County and lately are producing four eggs a day. Those eggs, besides being lovely in the shell, made the deepest-yellow scrambled eggs you’ve ever seen, and they were delicious, too.

Alongside the eggs was bacon, two kinds. The predominant kind was from Kansas producer Darrell Parks, who raises his pigs on pasture. The texture and flavor was different from the industrial-type bacon that Sarah also brought in case someone didn’t care for the pastured pork. Can you tell which is which? And which would you choose?