• Bacon - Just a little bacon goes a long way - eggs, quiches, winter greens, soups - they all benefit from as little as one strip of bacon. (See our Herbed Lentils with Bacon.)
• Smoked and spicy sausages - Chorizo especially can flavor a lot! One of our favorite stews has just a little chorizo but it strongly flavors an entire pot of garbanzo beans. (See the recipe here: Chickpea and Chorizo Soup.)
• Good ham - We made a quiche last night with just a small handful of ham, but it went a long way in the rich quiche.
We have been learning that the better the meat is, the better we're inclined to treat it and the better it tastes. What are your favorite kinds of meat for creating good flavor in your dishes? This is just the beginning of a conversation - we'll focus on this a lot more in the weeks to come.