Bacon Jam. Need we say more? Pork is our go to pairing for the Montepulciano. We have found that nothing
pairs better than the fatty nature of pork. This bacon jam has the sweet, tangy, salty, fatty flavors that pair so
nicely with the Bel Bruzzo. Smear a little bacon jam on a bit of Dubliner Irish Cheddar cheese and pour a glass
of Bel’Bruzzo and relax.

3 pounds thick cut bacon, roughly chopped
2 medium red onion, roughly chopped
4 shallots
30 dried figs, covered with water and rehydrated by boiling
1/2 cup water from the water used to rehydrate the figs
1/3 cup balsamic vinegar
1/3 cup maple syrup
3 tablespoon mustard (Dijon flavor works best)
3 tablespoon Worcestershire sauce
Sea salt and pepper, to taste
As much Irish cheddar as you would like to eat

Cook the bacon in a deep pan over medium heat until brown and crispy. Add in the onion and shallots (keep ½
the fat!), and cook until softened.

Add in balsamic, maple syrup, mustard, Worcestershire sauce, and salt and pepper. Stir until onion and bacon
are thoroughly coated. Add in the figs and water and bring to boil. Cover, and simmer for 2 hours or until it
becomes a syrup-like consistency.

Remove from heat, and let cool for 20 mins. Once cooled, use a hand blender to blend until chunky and
spreadable. Pour into sealable jar, and store in refrigerator for up to 1 month.

We made thick slices of the Dubliner Irish Cheddar cheese and spooned a small amount of bacon jam on to
the slices. Enjoy with a glass of Bel’Bruzzo.