In this episode, part 1 of a 2 part series, Brandon and Lauren discuss the virtue of making bacon -- how it is about so much more than just putting food on your table -- and how it can lead you to excellence through virtue.  Learn what you can anticipate when making bacon for the first time and what some of the difficulties you might encounter in eating home made bacon are.  Find out which new tools Brandon has been dreaming about for his shop lately, and what factors he must consider as he discerns whether or not to purchase them. Introduction and Announcements: To Kill a Pig Nicely now available FREE of charge on our YouTube channel! Membership is open! 60-day free trial available!  Promo code: "60 Day Trial" New content available on: lamb butchery, curing red meat, lamb curing, and lamb carpaccio! Membership forum topics now categorized for easy browsing! Join us for one of our upcoming spring Family Pig classes! Help us produce more episodes by supporting us on Patreon:  https://www.patreon.com/meatsmith. Part 1 Show Notes: Announcements (and what Brandon's been up to), :59 Dreaming of a bacon slicer, 2:17                  ... and a wall-mounted paper dispenser.... and a bowl chopper,  18:38 On what basis does one decide to upgrade their home meat production set-up?  23:23 What one can anticipate when you first start making bacon, 32:28 How to overcome some of the difficulties in eating bacon: abundance, 33:35 rancidity, 36:15 Virtue acquisition through bacon making; 39:18 The ends of cooking: the natural and the supernatural, 46:33 Links for Episode 47: Berkel Bacon Slicers: https://www.theberkelworld.com/us/slicers.html On the Natural Fermentation of Salami by Brandon Sheard: https://farmsteadmeatsmith.com/wp-content/uploads/2019/11/On-the-Natural-Fermentation-of-Salami.pdf Farmstead Meatsmith Slaughterday Fry video: https://farmsteadmeatsmith.com/membership/harvest-films/ Benton's Bacon:  https://shop.bentonscountryham.com