Tag Archives: Bacon

Smithfield Foods Closing 6 Plants

18 Feb


This is a sad state of affairs, y’all. Even the mighty Paula Deen (a paid spokesperson for Smithfield) couldn’t prevent this from happening. What is the world coming to???

SMITHFIELD, Va. — Smithfield Foods Inc. said today that it plans to cut 1,800 jobs and close six plants, including a plant in Elon, N.C., affecting 160 employees, as part of a restructuring.

The company said it would save about $125 million a year by 2011.

The plants are expected to close by December, the company said. The packing plant in Elon, which handles country ham, is slated to close by late summer.

Other Smithfield plants in North Carolina are expected to gain production from the closing of a packing plant in Smithfield. The other plants being closed are in Plant City, Fla., Great Bend, Kan., New Riegel, Ohio, and Hastings, Neb. The company said it offer the opportunity to transfer to another plant to an “undetermined number of employees.”

The company also said it is combining seven of its independent operating companies into three main units: The Smithfield Packing Co., John Morrell & Co. and Farmland Foods Inc.., with John Morrell and Farmland combining sales forces.


Breakfast Trout with Bacon

19 Sep

Sounds good, doesn’t it?


The wilderness of northern Maine offers plenty of outdoor activities, among them trout fishing. Rising early is imperative, but the rewards are worth it: the thrill of the catch, and a hearty breakfast like this one.

4 thick slices bacon
4  8–10-oz. trout, cleaned, heads and tails on
1 cup yellow cornmeal
Salt and pepper
1⁄3 cup vegetable oil

1. Fry bacon in a large, heavy skillet until brown and crisp, about 15 minutes. Drain on paper towels and set aside. Reserve bacon fat in pan.

2. Rinse fish and dredge in cornmeal. Salt and pepper both sides to taste. Add vegetable oil to the bacon pan. Heat the pan until very hot, then fry fish in oil and fat for about 5 minutes. Carefully turn the fish (a wide, long spatula is ideal for the task), then cook the other side. Shake the pan frequently to ensure that the fish doesn’t stick. Trout should be golden and crisp on the outside, moist and tender inside. (If your pan is too small, cook fish in batches and keep warm in a low oven.) Serve 1 trout per person, garnished with bacon.

This recipe was first published in Saveur in Issue #2; www.saveur.com