Schedule & Speakers

$195/person
Saturday, June 3rd, 2017
8:00am – 4:00pm

The Main Event
at Zingerman’s Cornman Farms | map
a fundraiser for the Southern Foodways Alliance, $120 is tax deductible

Ari Weinzweig welcomes everyone to the Camp Bacon Main Event | Photo by: Jennie Warren Photography

13 speakers, two meals, and so much bacon.

This all-day event is packed with lots of learning, a whole lot of laughing and, of course, all the bacon you can eat! Bacon lovers from around the globe trek to the Camp Bacon® Main Event each year to meet and eat and share their love for really good cured pork in a day filled with presentations by bacon producers, food experts, and a few fun surprise guests.

This year’s lineup is one of our best yet. Here are just some of the reasons we’re so excited:

Simran Sethi, award-winning journalist and author of the critically acclaimed book Bread, Wine, Chocolate: The Slow Loss of Foods We Love, is flying in all the way from Rome to be with us. Her talk Good Pig/Bad Pig will explore pig farming in her home state of North Carolina, the second largest pork producer in the United States.

Bacon!

Would you like some bacon with your bacon?

Cochon 555 Minneapolis (the ultimate pork cookoff) winner, butcher Brian Merkel, will be showing off his exceptional skills. Bonus: He’ll also be raffling off those succulent cuts of pork!

Our Bacon Ball is SOLD OUT, but not to worry—you have one more chance to taste and learn about Cochon de Lait, a traditional Cajun country pig roast. Clark Rachal from Avoyelles Parish in Louisiana will be repeating this time-honored tradition at the Main Event. Don’t miss it! You might never get a chance to experience it again!

Bacon is not a crime. Or is it? Joe Mislinski, author of the blog My Life with Bacon, will share some delicious stories, and his talk about crimes with bacon in literature, film and real life will be sizzling!

See this year’s speaker lineup >

get your tickets now


$35 per person
Wednesday, May 31st, 2017
6:00pm – 9:00pm

Camp Bacon Food Film Festival
at Zingerman’s Greyline | map

The rich traditions and fascinating stories behind beloved Southern food makers are captured in this incredible collection of short documentaries from Southern Foodways Alliance. This year’s Camp Bacon Food Film Fest will focus on women in various corners of the Southern food space. Join us for a fantastic program at Greyline, Zingerman’s downtown event space.

A wide array of bacon-centric snacks (and a few non-bacon, too!), from Caramel Bacon Popcorn and Cuban Pork Zingers to Bacon & Blue Dates and Apple Bacon Crisp will be served. Wine, beer, spirits, specialty cocktails, and non-alcoholic beverages will be available for purchase.

Doors and cash bar open at 6:00pm. Program begins at 6:30. $10 per ticket goes to Southern Foodways Alliance.

get your tickets now


$125/person
Thursday, June 1st, 2017
5:30pm – 9:30pm

Bakin’ with Bacon at BAKE!
at Zingerman’s Bakehouse | map

We’ll be using the power of bacon to flavor three amazing baked goods, all in honor of Zingerman’s Guide to Better Bacon (available at all Zingerman’s locations). You’ll make a similar version of our wildly popular peppered bacon farm bread, bacon cheddar scones found in the book, and sweet and salty bacon pecan sandy cookies. We’ll take you to hog heaven with a demonstration of our maple glazed bacon apple doughnuts. Try and contain yourself.

You’ll leave BAKE! with our recipes, the knowledge to recreate them at home, two loaves of bread, a dozen scones, three dozen cookies and great coupons.

sold out!


$75/person
Thursday, June 1st, 2017
7:00pm – 9:30pm

The 8th Annual Bacon Ball:
Cochon de Lait, A Dance with Flame

at Zingerman’s Roadhouse | map

We’ve got the fire, he’ll bring the pig—join us as we savor a Cajun tradition of pig roast Ann Arbor has yet to experience.

Camp Bacon welcomes Clark Rachal from Avoyelles Parish in Louisiana Cajun country, where the art of roasting pig—called “Cochon de Lait”—is taken to a whole new level of flavor and gastronomical technique. But it’s more than just a cooking process, Cochon de Lait has evolved as a time-honored tradition to capture the essence of community, as people come together for really great food and festivities.

Hung over an open pit, the pig is roasted slowly, trapping the juices inside, then moved closer to the fire at the end, so that the skin crackles. It’s a science, yet over the years, it’s become intuitive to the natives of Avoyelles Parish. As they move the poles with the pigs in rhythm to the flames, the Cochon de Lait experts of Avoyelles perfect the timing of each step and swing, and the flavor of every pig they roast.

A taste of the Avoyelles Parish pig roast will be available for the first time in Ann Arbor, thanks to Clark hauling his hog 1,200 miles for this family-style event at the Roadhouse! In addition to Cochon de Lait, the menu will feature Clark Rachal’s Boudin, a Cajun style pork sausage stuffed with Louisiana style rice dressing and warm, buttery sweet potatoes.

We’ll also welcome Steven Burger from Burgers’ Smokehouse and Burgers’ Ozark Country Cured Hams, Inc., his family business, in the “Show Me” state of Missouri. We look forward to trying his hickory-smoked bacon on a show stopping menu!

We have yet to fill the dance card for the pig Clark will bring for our Bacon Ball at Zingerman’s Roadhouse on June 1st, but we expect it to fill quickly. Reserve your seat today!

sold out!


No Cover
Thursday, June 1st, 2017
Doors 7:30pm, Music 8:00pm – Midnight

Bacon Beautiful Music
at Club Above | map
Proceeds going to Southern Foodways Alliance

Musicians, poets and more will take to the stage to make music and entertain all of our campers! Ann Arbor Distilling Company has graciously sponsored this event, and Club Above will have bartenders on hand to craft the best made-in-Ann Arbor drinks! Doors will open at 7:30 and music will be running from 8:00pm until midnight. All performers have connections to the Zingerman’s Community of Businesses, and donations will be accepted for Southern Foodways Alliance.

RSVP for free now


$125/person
Friday, June 2nd, 2017
1:00pm – 5:00pm

Bakin’ with Bacon at BAKE!
at Zingerman’s Bakehouse | map

We’ll be using the power of bacon to flavor three amazing baked goods, all in honor of Zingerman’s Guide to Better Bacon (available at all Zingerman’s locations). You’ll make a similar version of our wildly popular peppered bacon farm bread, bacon cheddar scones found in the book, and sweet and salty bacon pecan sandy cookies. We’ll take you to hog heaven with a demonstration of our maple glazed bacon apple doughnuts. Try and contain yourself.

You’ll leave BAKE! with our recipes, the knowledge to recreate them at home, two loaves of bread, a dozen scones, three dozen cookies and great coupons.

sold out!


$295/person
Friday, June 2nd, 2017
12:00pm – 9:30pm

Fresh Taste of Detroit

Camp Bacon® hits the road with Zingerman’s Food Tours for a high-energy tasting jaunt through the markets, kitchens, and breweries of Detroit. Our food adventurers will go behind the scenes to meet the chefs and taste-makers at the heart of the Motor City’s vibrant food scene.

Detroit’s food scene is hot. The spirit of innovation and soul of the city is reflected in vibrant food and drink, grounded in history with a modern high energy twist. If you’re hungry to explore behind the scenes in Detroit and understand more about this amazing rebirth through food, join us.

Our Journey:

  • Eastern Market—Detroit’s historical food hub and ground zero for the urban farm to table movement, as well as Street Art, and entry to the Dequindre Cut Greenway. Learn about the Market’s history and its current role in revitalizing Detroit’s food economy and business growth. We’ll snack on Supino’s excellent pizza and then hike around the Market, to experience the vibe and street art.
  • Examine Detroit’s history, architecture and new growth, land use and development as we journey through the streets of Detroit to Wright and Co, in the stunningly refurbished Wright-Kay Jewelry building. We’ll be joined by Chef Marc Djozlija, as we enjoy his take on a pork-a-licious small plate and cocktail.
  • Off to Corktown, vibrant urban center of breweries, distilleries and food experiences.
  • Our final stop is (revolver), the hottest pop-up in Detroit, for a full-on porky snout-to-tail dinner and drinks with Chef Peter Dalinowsky and a secret chef.

Price includes all food, drink, guides, and transportation. The tour will be on luxury private bus, starting and returning to Zingerman’s Roadhouse in Ann Arbor.

sold out!


$75/person
Friday, June 2nd, 2017
6:00pm – 8:00pm

Fresh Taste of Detroit Camp Bacon Dinner with Executive Chef Sarah Welch

Join us at (revolver) in Hamtramck for our bacon centric community table dinner on Friday, June 2, 2017. This dinner has been specially constructed for our Zingerman’s Food Tour in conjunction with our 5 day Camp Bacon Celebration. Our Fresh Taste of Detroit Food Tour is filled, but luckily, we have 14 additional seats we can open for the dinner portion only.

When you register for this dinner, you’ll be meeting us at (revolver) in Hamtramck. Our bus will be pulling in at 6:00, and with you joining us at the table, we’ll get right to the bacon!

Chef Sarah has constructed the most amazing “ode to all things bacon” for our dinner. She’ll be bringing us “5 different kinds of bacon (lamb, pork, goat, rabbit, salmon) and a bunch of pork fat. Each course has a different kind of bacon in it. The meal progresses through the various meals of the day – breakfast, snack, lunch, dinner, dessert so that people can see bacon in all its glorious forms both by meal type and bacon manipulation.” Here’s a “taste” of what’s in store:

Breakfast – Bacon & Eggs
Savory maple egg curd, lamb bacon jam, candied orange, hot sauce, bacon fat biscuit

Mid-Day Snack – BLT Salad
Bacon vinaigrette, tomato jam, chevre, cruton, Stonecoop Greens, bacon cured salmon

Lunch – Bacon Ramen
Bacon dashi, pickled summer vegetables, poached quail egg, crispy goat bacon

Dinner – Pork Steak & Potatoes
Grilled pork belly, potato salad, miso apple butter, apple slaw

Dessert – Bacon Doughnut
curing spices, ice cream, rabbit bacon crumble

Chef Sarah Welch is a graduate of the French Culinary Institute in New York City’s Hyde Park. While in school, she interned for Michelin-Star-rated, and James-Beard-winning, April Bloomfield, at The Spotted Pig. After graduating, she moved back home to Michigan, where she absorbed experience and technique during a two-year stint at Birmingham’s heralded Forest Grill. Next, she moved on to a Sous Chef position at Ann Arbor’s long-standing favorite, Mani Osteria. Then, in late 2014, she was offered an opening Sous Chef post at the highly anticipated Republic Tavern, in Downtown’s historic Grand Army of the Republic building, under Executive Chef Kate Williams. Upon Kate’s departure in Spring of 2015, Sarah was promoted to Executive Chef of both Republic, and new sister restaurant, the brunch hot spot Parks & Rec. Now, she’s ready to get back to basics. In true (revolver) fashion, Sarah has committed to 6 months in Hamtramck, while contemplating her next big move.

(revolver) is located at 9737 Joseph Campau, Hamtramck Michigan. Parking is on the street.

Janene Centurione is our Zingerman’s Tour Guide and Host. Questions or concerns? Call or text Janene at 734-775-1037.

get your tickets now


$125/person
Sunday, June 4th, 2017
8:00am – 12:00pm

Bakin’ with Bacon at BAKE!
at Zingerman’s Bakehouse | map

We’ll be using the power of bacon to flavor three amazing baked goods, all in honor of Zingerman’s Guide to Better Bacon (available at all Zingerman’s locations). You’ll make a similar version of our wildly popular peppered bacon farm bread, bacon cheddar scones found in the book, and sweet and salty bacon pecan sandy cookies. We’ll take you to hog heaven with a demonstration of our maple glazed bacon apple doughnuts. Try and contain yourself.

You’ll leave BAKE! with our recipes, the knowledge to recreate them at home, two loaves of bread, a dozen scones, three dozen cookies and great coupons.

sold out!


FREE!
Sunday, June 4th, 2017
11:00am – 2:00pm

Camp Bacon® Street Fair
at the Sunday Artisan Market in Kerrytown | map

Come on down to the market—just a block down from the Deli and Miss Kim!—to celebrate great pork with a three-hour street fair with an array of vendors selling, sampling and showcasing all things bacon. It’s a great way to have lunch, sample new bacon fares, or just have some fun with bacon-based games for kids of all ages. Free admission but a donation to Washtenaw 4-H is suggested.


Speakers

This year’s Main Event lineup includes:

Charles Wekselbaum Failure, Cuba, and Salami: A Journey in Meaty Entrepreneurship
Charles is not only an award-winning chef and owner of Charlito’s Cocina, he has also written an approachable how-to book on the process of curing meats, Cured: Handcrafted Charcuteria and More. Charlito’s story of how his fascination with curing meats and his time in Spain led to the success of an artisanal business venture is an inspiration to all.

Dave Mueller A Century of Marvelous Liverwurst in Milwaukee
Our sales representative from Fred Usinger’s, Inc. will be guiding us on a fascinating journey through 137 years of sausage making. Fred Usinger started his company in 1880 when he brought his talents from Germany to Milwaukee. Usinger’s was one of the original regional sausages selected to be sold at Zingerman’s since the very first day they opened.

Ana Cabral Toucinho: A Swine Story in Brazil
The Gourmet Specialist and Business Development Director for Fortune Fish & Gourmet will be sharing her expertise about bacon in Brazil’s culinary history and a correlation with Southern American cuisine. Look forward to tasting a dish Ana is excited to share with us, Caldinho de Feijão, a black bean stew with cachaça (Brazilian spirit) and bacon.

Simran Sethi Good Pig, Bad Pig: The Impacts of Pig Farming in North Carolina
Award-winning journalist and educator, Simran Sethi, writes about environmental and food sustainability issues. Her book, Bread, Wine, Chocolate: The Slow Loss of Foods We Love, was named one of the top food books of 2016 by Smithsonian. Simran’s talk Good Pig/Bad Pig will explore pig farming in her home state of North Carolina, the second largest pork producer in the United States.

Steven Burger Show-Me the Bacon: Our Beginnings in Country Cured Hams & Keeping the Tradition in Today’s Marketplace
Steven Burger is President of Burgers’ Smokehouse, a 4th generation family-owned business located in California, Missouri. Burgers’ Smokehouse is nationally recognized as a leading producer of cured and smoked meat and poultry products sold at grocery stores, restaurants, and through Zingerman’s Mail Order.

Sam Suchoff How A Vegan Jewish Boy Ended Up Making Marvelous Country Ham
The owner of The Pig Restaurant in Chapel Hill is committed to buying whole hogs from local farmers in North Carolina that are pasture-raised without the use of antibiotics or hormones. His dedication to using the whole animal left him with enough leftover hams to sell through his latest collaborative venture, Lady Edison Hams.

James Mousigian Honoring the Pig: Utilizing the Entire Animal
The Regional Sales Manager from Fra’ Mani Handcrafted Foods will present examples of the company’s philosophy of sourcing and using the whole animal for the most appropriate use of particular muscles to create particular products. This philosophy of honoring the animal and also achieving old world economy is one of the benchmark principles/aesthetics of Fra’ Mani founder, Paul Bertolli, and in many ways defined his approach as a practicing chef.

Susan Schwallie Pork, the One You Love
This Market Research expert for NDP Group brings the numbers behind the food. She draws on her expertise as one of the country’s leading consumer statisticians to share the latest pork- and bacon-related numbers from the marketplace. Who’s eating bacon? How much? How was that consumption changed? Susan has the answers!

Fidel Galano The Magical Black Beans of Cuban Cooking
Fidel Galano is an IT Director by day and a master of Cuban cooking by night, along with being a long-time Zingerman’s customer. We welcome Fidel as he shares his passion for Cuban American cuisine, the emotional connection with cooking in the Cuban and Puerto Rican community, and the significance of pork in his family.

Ji Hye Kim Pork Traditions in Korean Cooking
It all started with a cart named Sans Street and handmade Korean buns. Before we knew it, Ji Hye Kim had become a Managing Partner at Zingerman’s and launched her new restaurant in Kerrytown, Miss Kim. Her success has connected Ann Arbor residents with really good, traditional Korean food, including amazing pork belly buns!

Joe Mislinski Crimes Committed with Bacon
When Joe isn’t working with companies in advanced business development, he is writing for his blog: My Life with Bacon. Not only are his stories delicious, but his talk about crimes with bacon in literature, film and real life will be sizzling!

Clark Rachal Cochon de Lait
Camp Bacon welcomes Clark Rachal from Avoyelles Parish in Louisiana Cajun country, where the art of roasting pig—called Cochon de Lait—is taken to a whole new level of flavor and gastronomical technique. But it’s more than just a cooking process, Cochon de Lait has evolved as a time-honored tradition to capture the essence of community, as people come together for really great food and festivities.

Brian Merkel Whole Hog Bacon Raffle
After an enjoyable childhood in Chelsea, Michigan Brian Merkel hit the road. An artist turned meat guy, the combination of falling in love, a thirst for adventure and the opportunity to always be learning has taken him all over the U.S. The founding of Porktown, LLC in Detroit in 2010 led to many great pop-ups, collaborations and eventually the move to butchering full-time. He believes animals should not only be raised properly, but aged, seasoned and cooked properly as well. He sees the craft of butchery and charcuterie as a creative practice that’s both rich in cultural history and expandable in scope. His talents were recognized when he competed and won with Chef Grae Nonas from Tullibee at Cochon 555 Minneapolis, MN (2017), the ultimate pork cookoff. He will show off his craft by raffling off bacon and prime cuts as he butchers at our Main Event!