A short history of bacon jam.

The concept, as a named process, bacon jam, got its time in the limelight in the early 2000s. Super trendy with Chefs, packaged versions of bacon jam soon came out in the grocery store.

As with many foods making a shelf stable product without refrigeration is difficult without adding chemicals. So making your own is a great way to make a statement about your taste buds and keeping words you can't pronounce out of your body.

Bacon jam lets you be creative, artistic, and even crazy! Start with the basics of onions, a dark sweetener like muscovado sugar, Steen's Molasses, or maple syrup and bits of fried bacon. And then cook it down to a jammy consistency and you are ready to eat!

And to make it your own, make it with 3 kinds of alliums, or different sugars, add ginger, citrus, hot peppers, really anything you like and as long as it has bacon, it must be bacon jam!

Bacon Jam adds a burst of flavor as a spread on sandwiches, burgers, and toast, or as a topping for grilled meats, vegetables, cheese and of course, baked potatoes.

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Easy, Easy, Easy! Gather the ingredients, cook'em and you are done. Bacon jam is more than just bacon. It is flavor with a sweetness and savoryness that can take the normal to the abnormal…make it your jam!

Top just about everything! Think grilled cheddar cheese or grilled peanut butter topped with bacon jam—yum!

See the Bacon Jam Recipe here!

Megan just described this sandwich to a local Bacon Jam addict, and it sounded so great....

See Red's Grilled Smoked Gouda & Bacon Jam Sandwich Recipe here!

Another wonderful way to consume bacon jam!

See the easy Bacon Jam and Spinach Dip Recipe here!

Rainbow chard is not only beautiful, but healthy, as well. And so easy to cook. This makes a wonderful side combined with the potatoes. Not enough greens to take over the vegetable on the plate, but a more colorful and healthy starch than just potatoes alone.

See the Rainbow Chard with Bacon Jam and Potatoes Recipe here!

This balsamic vinegar is truly the best everyday balsamic vinegar you can find anywhere—fabulous character, a personality of flavor that is memorable, and a sweet sharpness that is great for almost everything.

This balsamic is in its early stages. It's not thin like young balsamics that are 6 years old, but much richer, thicker, and sweeter than its early age would have you think. It gives a hint of what lies ahead. This is a treat on its own as a wonderful everyday vinegar that is pulled before it is certified as a thick balsamic vinegar.

Priced to be used liberally, per ml this is the lowest-priced balsamic vinegar we have! Don't be fooled; this is one place where price is not a reflection of quality, but, in fact, a mirror of the quality of all San Giacomo products.

Extracted early in the balsamic-making process, Agro di Mosto is only a few years old. It is truly amazing how sophisticated this bottle is, given its young age. It is filled from the same battery of barrels on their way to becoming San Giacomo Balsamic, then Essenza, a truly sophisticated Balsamic, and finally a Tradizionale.

This is a runaway hit in the store. Anyone who tastes it loves it!

Shop now for Agro di Mosto from a master Balsamic Vinegar maker here!

A perfect combination of two addictive ingredients: Bacon and Potatoes.

See the Bacon Jam Stuffed Potato Skins Recipe here!

These elegant, long-stemmed artichokes are pretty and big. You could, of course, cut them up and make a recipe...though you could do the same with Carciofi alla Romana (one of the most famous artichoke recipes) using artichoke hearts without the stem.

Instead, think beauty. Lay just one artichoke down gently on a plate. Dress it up with some fresh mint and parsley leaves...or not.

Gently slice it with a sharp paring knife and eat it one enjoyable piece at a time. Fork it for your first bite.

The result is a bite filled with flavor and a wonderful mouthfeel. The bite is not too soft but tender, with just the right resistance and a gentle artichoke-y crunch. The leaves and the heart have their own bite and marry well together. Unlike the grocery artichoke hearts that you get preserved in brine, there is no mushiness here, and the leaves are soft enough to easily chew—at least 99 percent of the time.

The long stem is just an extension of all the joy that a Romana-style artichoke heart has. It is, all on its own, an appetizer you could serve at a suave table for one. Or even more....

Shop now for Artichokes with Stem Romana Style in Olive Oil here!

Cumberland sauce is a fruit-based condiment with a rich and storied history. Legend has it that the sauce was created in the late 19th century by a German chef who was working for the Duke of Cumberland. The sauce quickly became a favorite of the Duke's and was named in his honor.

Although some dispute the connection to the Duke, there is no doubt that Cumberland sauce has become a quintessential British condiment that is beloved by many. It is a staple of the Cumbria region of England and is often referred to as a store cupboard essential.

Traditionally, Cumberland sauce is made with a combination of redcurrants, damson wine, oranges, and lemons. The resulting sauce is rich, tangy, and has a distinct fruity flavor that pairs perfectly with non-white meats such as venison, ham, and lamb. During the holiday season, Cumberland sauce is often served with ham and cold meats, much like cranberry sauce is served with turkey.

It can be thought of as an English alternative to cranberry sauce for those who don't eat turkey. This redcurrant jelly sauce is also great when added to gravy and will enhance any essential pantry.

Shop now for Cumberland Sauce here!

By far one of our favorite Fallot mustards. There's something about walnuts and stone ground Dijon mustard that make an unbeatable combination.

Shop now for Fallot Walnut Dijon Mustard here!

Super crunchy!

To the nose, it is that wonderful sweet almond macaroon aroma - a scent I would wear.

And to the mouth, well, no disappointment here! Dip your tongue and draw back a tip full of crumbs into your mouth that you can feel every point of flavor.

Then roll your tongue to release the crumbs and get an almost explosive release of flavor crunch: almond sweetness and a cookie—a crispy Amaretti cookie! Don't be afraid of a giant spoonful. It is a mouthful of total sin!

It's better to think of it as a topping for a rich chocolate cake or a brownie. Spice up your next batch of pancakes on Sunday and offer it as a topping, along with a squirt of whipped cream! It's the perfect cookie topping! Mix it into a dessert or add it to the batter of a sponge cake.

Shop now for Italian Amaretti Crumbs here!

This is a special wheel - Alpine (d'Alpage) Beaufort is rarely available and must usually be reserved at least a year in advance. And they are rarely this age. So, order this Alpine Beaufort cheese for expected delivery in June!

Made in mountain chalets (aka huts) in the French Alps, Beaufort d’Alpage is from the milk of Tarantaise cattle, who gaze at the French Alps while grazing freely, choosing to eat what they want of the grasses and flowers of the high pasture.

These Tarentaise cattle (a domesticated cow that adapted to high altitude hiking in steep and treacherous terrain and have not co-mingled with other cows) are from the Haute-Savoie and are known to produce some of the best milk on the planet for making cheese.

Beaufort D’Alpage is made in wheels that first remind you of Parmigiano-Reggiano and can often weigh over 100 pounds.

This Beaufort D’Alpage is made by Brand Coopérative Laitière de Haute Tarentaise, a coopérative located in Bourg St Maurice in close proximity to the famous French Alps Ski Resorts. It is these ski slopes in the winter that turn into the alpine meadows full of roughage in the spring, summer, and early fall.

This semi-hard, cow’s milk cheese goes through a creation process of curdling, scaling, brewing, molding, pressing, and handwork of salt rubbing in the morning and massaging in the afternoon. This process lasts up to two months. Then the Alpine Beaufort cheese is smear-ripened to create its distinctive flavor and pale yellow rind.

Aged over 14 months, which brings a more mature flavor of nuttiness, floral, beef broth notes, with herbal and a hint of hay.

This AOC Beaufort D’Alpage is the best of the best, as summer alpine is the most cherished of all the Beaufort. It melts easily and is known for making the best fondue or a grilled cheese sandwich. Or you can cube it up, poke it with a toothpick, and enjoy it with some fruity wine!

Preorder Beaufort Cheese here, just a few pieces left, cutting the cheese soon!

We traveled out to Eastern Washington last year to see the cherries on the trees, and they looked AMAZING. Huge, beautiful, and already delicious—even though they are still 5-10 days from harvest. These are the biggest cherries we have ever seen—already measuring at 8-1/2—and the scale only goes to 8! (In this case, the lower the number, the bigger the cherry.)

OMG....those Rainier's are absolutely outrageous!!!
"OMG....those Rainier's are absolutely outrageous!! What a surprise and a treat to have those arrive yesterday. I am trying to hold off eating them all so that I can share some with my daughter and son-in-law tomorrow, but at that point it will be nip-and-tuck as to whether they will still be around."

Preorder Fresh Sweet Picked-at-their-Peak Rainier Cherries here!