Passion for Pork

Chef Paul Shufelt’s Bacon Jam Recipe

Sharman - Tuesday, September 10, 2013
Chef Paul Shufel'ts Bacon Jam

This past weekend I sat in despair when I realized I would have to wait another year for Lux Steakhouse and Bar’s annual Bacon Day Dinner. As my taste buds reminisced about the over-indulgent porkfest on the Labour Day weekend, I looked at the photos longingly and realized I needed a bacon fix. 

Thankfully Chef Paul Shuflelt of Century Hospitality Group likes to share the love… and his Bacon Jam recipe. At the 4th Annual Bacon Day Dinner, my friends and I chowed down on the bowls of bacon jam at our table. This sweet and sticky sauce was the perfect accompaniment to the porchetta and house-made sausage platters that graced our tables.


Digging into the Bacon Jam

Bacon Jam
recipe courtesy of Chef Paul Shufelt, Executive Chef, Century Hospitality Group

Prep time: 15 minutes
Cook time: 20-30 minutes
Makes: about a cup


6 slices bacon, julienned
1 pc. large shallot, julienned
2 tbsp. brown sugar
3 tbsp. balsamic vinegar


  1. In a pan, sauté the bacon slices over medium high heat, until just starting to brown
  2. Add the sliced shallots and continue to cook until soft
  3. Deglaze the pan with the balsamic vinegar, then quickly add the brown sugar
  4. Allow the brown sugar to dissolve and the liquids to reduce to a light syrup
  5. Remove from heat, and puree in a food processor until smooth, and refrigerate

As you can see from the photos we slathered this bacon jam all over the porchetta and house-made sausages, but Chef Shufelt also recommends spreading this sweet and savoury spread on a crostinis with some stinky blue cheese, and you’ll never be the same again!

Bacon Jam - served well with a platter of pork