Hey, did you hear that bacon is over? I was as surprised to hear bacon was en vogue as I was to hear it was passé. Those of you less concerned with keeping up with the latest foodie trends (goat? seriously?) than with ensuring that your breakfast, lunch, and dinner servings of bacon are as crisp, fork-ready, and flavorful as possible should make your first stop Fero's Meat Market. Curing your own bacon isn't rocket science, but it's not without its quirks: the occasional stray nipple that needs trimming from the pre-cured belly, the exceptionally salty end pieces, and explaining to friends that no, you don't have a hog in your backyard. After all, buying pork belly fresh and by the bag (9–12 pounds) is much easier on the neighborhood than raising your own bacon from piglets. Plus you get to pick the brains, so to speak, of the capable meatheads behind Fero's counter. Summer of Swine: 2009.?Chris Kornelis