#HFXFB - Seaport Farmer's Market 'FARM - MARKET - TABLE' Recipe Contest

I loved bacon WAY before it was cool to love bacon. And my love is definitely not a secret. I mean, come on - @baconandbaileys?

However, as much as I love bacon, I'm really not picky. I never discriminate when it comes to the pig.

Bacon, prosciutto, sausage, pork tenderloin, porchetta, baby back ribs, pancetta... I want it all.

And so, it seemed only natural, as I was slowly meandering my way through the Halifax Seaport Farmer's Market on a rainy Sunday that I would be drawn to the call of the pig.

For the Halifax Food Bloggers - Halifax Seaport Farmer's Market 'FARM - MARKET - TABLE' Recipe Contest I give you - 

Pork Meatballs with Oregano, Feta and Olive Bread wrapped in Westphalian Ham (makes approximately 24 golf-ball sized meatballs)

100g Boulangerie La Vendéenne Olive Bread, torn to bits

1/4C Feta brine + 100g Foxhill Cheese House Feta, crumbled 

700g Getaway Farm's Ground Pork

1C Shubie River's Greek Mountain Oregano, loosely packed then rough chopped

1 small or 1/2 of a large Noggin's Onion, finely chopped

1 Organically Fed Egg from Eastern Selected Farms available at Selwood Green

1/2 tsp salt

1/2 tsp fresh cracked black pepper

24 slices Roselane Farm's Westphalian Ham

• Preheat to 350 - line a 9x13 (or bigger if you have it) baking dish with parchment paper 

• Place torn olive bread in a bowl - toss with 1/4C of Feta Brine - set aside 

• With clean hands, mix feta, ground pork, oregano, and onion 

• In a small bowl, whisk egg, salt and pepper together - pour over ground pork mixture and mix well with hands 

• Add olive bread to pork and mix well - form into golf-ball sized meatballs - wrap each meatball with one slice of Westphalian ham

• Place in baking dish close together but not touching - bake 28-30 minutes or until cooked through (less time for smaller meatballs, more time for larger)

Carlo's Carbonara

This recipe comes from my friend Carlo, who grew up in San Fiorano, about 60km southeast of Milan. Other than Aglio e Olio, Carbonara is my most favourite pasta to make. The concept is very simple - egg, bacon, pasta and cheese. Recently I have made the discovery of Ratinaud's Guaniciale and I'm not looking back.

Carlo's Carbonara

Dried or Fresh Pasta of your choice - I prefer Spaghettini

Olive Oil

1 Clove Garlic per person

Guanciale, Pancetta or Bacon - cut into 1-inch pieces (as much or as little as you like per person)

Dried Chili Flakes

1 Egg per person

Handful grated Parmigiano per person

Black Pepper

- While pasta is cooking - heat a glug of oil in a sauté pan - cut garlic clove into 3 - cook garlic in oil over med/low heat until brown and fragrant then remove clove(s) and discard

- Add guanciale/pancetta/bacon to oil - cook until almost crispy then add chili flakes (as much or as little as you like)

- In separate bowl, whisk egg, cheese and pepper

- Drain pasta and toss with hot oil/guanciale, then add to bowl with egg and toss again

Super easy. Super delicious.