Bacon Jam is Back!

‘Tis the season for Chef Jason Lynch’s bacon jam, which will be on sale this year starting Wednesday, November 26, at 9 am from Grand Pré Winery’s online shop shop.grandprewines.ns.ca, or in person at 11 am at the Grand Pré Wine Shop. Last year it sold out in less than 6 hours so we suggest marking it on your calendars now.

We’re also excited about this year’s limited release bacon jam companions. Using foraged, local ingredients they include Wild Rosehip Wine Jelly, Italian Plum Chutney, Wild Violet and Green Juniper Bitters, Labrador Tea and Sweet Fern Bitters, and Dijon Mustard. Perfect for showing off something new and exciting this holiday season.

Jason personally cures and smokes premium local pork sourced from Oulton’s farm in Windsor, NS. Combined with brown sugar, molasses and red wine vinegar, the result is a delicious, salty and sweet, lip-licking treat that, like bacon, really is good on everything.

Great suggested pairings for Jason’s Bacon Jam can be found in his cookbook, Straight from the Line: Recipes and Reflections from a Chef at Work. For example, it’s great with the citrus crusted scallops or also with the swiss chard with chillies and bacon (just use bacon jam instead).

This year orders will all be handled online or in the Grand Pré Wine Shop. There will be no phone orders. All online orders can be picked up either at the Grand Pré Wine Shop or at a special pick-up party at the Historic Halifax Market on November 29.

Grand Pré Winery will also be giving away a gift basket including one of each of Jason’s 2014 products. To be entered, use the hashtag #jasonsbaconjam on Twitter and tell Jason your favourite way to enjoy bacon jam. The winner will be draw on November 26.

Catch the story, watch for live updates, and get the inside scoop on the release by following Chef Jason Lynch on Twitter and Facebook.