Sacramento brings out the “pigs” in us all

January 14, 2013 by  

On the heels of all of those New Year’s resolutions to live a healthier lifestyle and lose weight comes Sacramento Bacon Fest 2.

Commencing this Sunday, January 20, and running through January 27, its climatic conclusion is an eight-chef bacon cook-off. Held at the aptly named Mulvaney’s Pig, the cook-off is already sold out but there is still plenty to see, do, and taste at this year’s event.

Smart-thinking restaurants all across the Sacramento area will probably have contacted and received additional printing supplies from their stationery printers. They then will be ready with handouts containing their name or logo and contact information along with their pork-based culinary delights. The festival is an ideal platform for the public to become aware of hitherto unknown eateries, and smart restaurateurs will not let the opportunity slip away.

Rancho Cordova residents, whose hopes of “pigging out” in Sacramento out of sight of their more health conscious neighbors, can find refuge in a “bacon is good for us” defense, if they are spotted. According to an article in the Sacramento Bee, Dr. Joseph Mercola contends there is good to be found in bacon. He says:

“Bacon’s primary asset is its fat …fifty percent of the fat in bacon is monounsaturated, mostly consisting of oleic acid, the type so valued in olive oil. About three percent of that is palmitoleic acid, a monounsaturate with valuable antimicrobial properties.”

The odds are that guests will not need to defend their eating anyway, because they will be tooo busy licking their fingers to do any finger pointing.