Preparation

Cook bacon until crisp, drain and reserve the bacon fat. Allow the bacon to cool, place in a food processor and pulse grind on and off to a small fine crumble.

Pop the popcorn kernels in a tall covered pot in 1 oz. bacon fat over medium-high heat until all the kernels pop.

While the popcorn is still hot combine in a mixing bowl with the Parmesan Reggiano, crumbled bacon, melted butter, and truffle salt to taste.

*Create your own variations with other cheese, seasoned salts or garnishes.

We use favorite local suppliers Rancho Gordo Premium Crimson Popcorn and Hobbs Applewood Smoked Bacon.