In in the far reaches of the east and the west(polar north and south), where the world is at its coldest, the Bacon Bark Bloomhazel tree grows in abundance. It's one of very few things that can actually grow in such barren places. Therefore, the natives of these lands have found a way to utilize the delicious tasting bark from this tree for a variety of meals. One of which, bacon bark stew, has become a known delicacy all over the world.
Typical Ingredients (Non-Traditional)
Clearly the main ingredient, the highlight of the dish, is the Bark from the bacon bark Bloom Hazel tree.
However, other typical ingredients include a variety of vegetables chopped up and put in and a couple of different variations of meat. Usually you would find that people would put in bovine or cervine meats. Other common ingredients that you find in this dish most places around the world, would be the potato and carrot.
Upon seasoning, one would find that the most commonly used herbs and seasons are either a heavy thyme and rosemary based mixture or a more turmeric based mixture. Either of those with a healthy dash of salt really draws out the flavor of the bark.
One would also find that the normal base of the stew would either be water or some sort of stock. Typically brewed from the bones of bovine or cervine animals.
Taste (Non-Traditional)
Depending on the seasonings and herbs used to create the Bacon Bark Stew, the flavors can vary greatly. However, there is one flavour that no matter where in the world you might be stands out as the heart of this meal. That would be the hearty and full porcine flavour of the bacon bark.
In non-traditional bacon bark stew, the bacon bark adds a hint of porcine to the entire dish. Infusing every bite with just a hint of a flavor that is almost pork like in nature.
Many chefs around the world would argue that the subtlety of the bacon bark is important. That you just want a hint of that flavour. However, the natives that created this dish would disagree.
Typical Ingredients (Traditional)
Now if a native had a taste of bacon bark stew from anywhere else in the world, they would call it a bastardization of their delicacy.
The reason can be found in the ingredients put in. First of all, no self-respecting traditional bacon bark stew would have any type of meat in it. That would be a faux pas only used in the most dire of circumstances.
Now although they would not call using potatoes and carrots as primary vegetables in a bacon bark stew a bastardization, they would look on it disprovingly. See the vegetables that work best in a proper bacon bark stew would be cabbages and brussel sprouts.
However, the most authentic bacon bark stew will include nothing but a dash of salt with the bacon bark.
The typical base for the stew would be milk or cream. Preferably from but goat works just as well. However, in the most remote and barren of places, a stock can ,and will ,be made from the bark itself.
The rest of the world's tradition of using water or a stock made from bovine or cervine would make natives cry.
Taste (Traditional)
The traditional bacon bark stew is one that is boiled, cooked, and left to simmer for a minimum of 6 hours. Allowing the flavour of the bark to fully integrate into the milk or cream. Then 20 to 30 minutes before serving add in the salt and allowing that be infused into the stew.
The few times that the natives are able to get their hands on proper vegetatables they tend to choose vegetables that will take on the flavor of what they're cooked with. Hence the cabbage and brussel sprouts adding that much more to the flavour of the stew.
You will know a traditional bacon bark stew, not just by the ingredients, but by the fact that the porcine flavour of the bark is fully infused into every bite.
If making a stock from the bark, then instead of 6 hours the bacon bark will be left simmering in water for a minimum of three or four days. However, this method is only used when there's no other choice. It also tends to be far too strong in its porcine flavour to any non-native
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