This Father's Day it's your turn to bring home the bacon!

This Father's Day it’s your turn to bring home the bacon!

Hirsch’s shop cured and pecan smoked beef bacon will be at the special price of $7.99 / lb (regular $9.99 / lb), for this weekend only (June 18th and 19th).
Availability is limited so don’t wait until the last minute!
Check out the five (5) other types of bacon available as well!

Recommended steaks for Father’s Day
30-day Dry Aged Prime Grade T-Bones and
Porterhouses, Bone-In N.Y. Strip and Rib Eye.
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Prime Grade Tomahawk Rib Eye.
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Waygu Tenderloin, N.Y. Strip and Bone-In Rib Eye.
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and last but not least our A-5 Rib Eye and Strip steaks imported from Japan at $129.00 / lb.

(courtesy of Steve Linares, adapted by Sam Sifton)

Ingredients:

¾ pound slab bacon, diced into cubes
4 medium-size white or Spanish onions, peeled and diced
1-1/2 tsp mustard seed
2-1/2 tablespoons dark brown sugar
¼ cup balsamic vinegar

Directions:

Set a Dutch oven or heavy pot over medium heat and add the bacon. Cook, stirring occasionally, until the fat is completely rendered and the bacon has started to crisp, approximately 12 to 15 minutes.

Drain all but 1 tablespoon of the fat from the pot and add the onions, mustard seed, brown sugar, vinegar and 3 tablespoons of water. Stir to combine, then cover the pot, lower the heat and allow the mixture to cook undisturbed for 15 to 20 minutes. Remove the top, stir again and then partly cover the pot. Allow the mixture to cook until most of the liquid is gone and the onions have achieved a dark brown jamminess, approximately 60 to 70 minutes. (Add a little more water as needed).

Taste the jam and add salt and pepper if necessary.

Remove mixture from heat and allow to cool slightly. Spoon the jam into a jar or bowl and allow to cool completely. Store, covered, in the refrigerator for up to a week.