I've visited two of the best Markets in the lake country this week. Thielen's, of Pierz, and Morey's of Brainerd. One for meats, one for fish. Both have been around for ever, which means they've stood the test of time.
Thielen's bacon has been written up in the New York Times. I must re-read the article( posted on the wall behind the check out counter at the venerable mkt), but as I recall it was a rave review. The bacon is lean as far as bacon goes, and they've got the salt and smoke and smoking time just nailed. It is one of the few "secret recipes" that should be kept secret, as the balance of the flavors is perfect. The cracked black pepper version is my favorite. The garlic bacon is my daughter's choice of the heavenly slabs, and a double smoked variety is also available.
I do not know the ethnic heritage of the Thielens, but Pierz is a strong German and Polish community, and I just know that some of the expertise/recipes have come directly from that old world tradition of sausage making excellence. Try it all from weiners and ring bologna to Italian all beef salami and a jalapeno cheddar summer sausage. A large variety of steaks, roasts, chops, marinated meats, and more are all displayed beautifully, with none of the new "fake" steak names that are extant in the big box super mkt meat departments. A friendly, well trained, knowledgeable staff that is never short. Any and all questions are answered and one of the butchers or sausage makers will step out from the back if you have "insider" questions like mine. Thoroughly clean and professional, it is a delight to shop there and then you get to eat, too. I would do it if I was a vegetarian.
Next post will include Morey's.
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