Breakfast Meats

It's rare that a weekend will go by where Emily and I don't fry up some bacon. Sometimes we make breakfast sandwiches (a very fine art), sometimes the bacon is a side to some pancakes, and sometimes the bacon is just awesome by itself. We've also saved the "drippings" on account of my New Mexican cook book, which calls for many things to be "browned" in bacon drippings.

I'm quite fond of breakfast meats, like bacon & sausage. However, one must tread cautiously; any bacon that boasts itself as microwaveable should never be consumed. Also, none of this Turkacon. Bacon should be thick, a little fatty and be cooked with both crispy and not-so-crispy elements. Sausage is a switch hitter though, tasty in both link and pattie forms (and otherworldly when added to gravy). Not only are bacon & sausage delicious, but they serve as a great alternative sopper if you don't have a biscuit, toast or some other more traditional sopping side.

What other breakfast meats are there?

For one, there's the mysterious & legendary loaf called Scrapple.



There's also this guy, which can be tasty when it's fried a little and eaten with over-easy eggs.



Of course you can't forget this heart stopper.



And an also very course-versatile meat, eaten alone, on biscuits, or soaked in egg yolk...the forever salty country ham.



UPDATE: I forgot two major players...

S.O.S. as we referred to it, shit on a shingle, ala cream chipped beef.



And... the mighty, mighty, Corn Beef Haaaaaaaaaaaaa....sh.