Are you a fan of bacon? Imagine free bacon for a lifetime. Now that idea can turn reality thanks to Smithfield, as they invite everyone to participate in their BACON. FOR. LIFE. contest.

The competition is open from now until December 31st. It’s easy to participate, all you have to do is purchase packaging that includes the ‘Bacon For Life’ sign and mail in the label. Details for the contest are available at baconforlifesweeps.com. Although there will only be a single grand prize winner, there will be over one thousand participants who will win prizes including bicycles, games, glasses, and other prizes.

Remember, bacon is surprisingly versatile. Check out these recipes below.

 Pastelón (Bacon Plantain Lasagna)
*Recipe developed for Smithfield by Chef Ingrid Hoffmann www.IngridHoffmann.com

Skill Level: Intermediate

Time: 50 minutes

Servings: 6 people

Ingredients

• 5 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 1/4 cup all-purpose flour
• 1 teaspoon cumin
• 1.75 cups low-sodium chicken broth
• 1 cup milk
• 1 1/4 pt shredded mozzarella or pepper-jack cheese
• 12 oz. Smithfield Cherrywood Stack Pack Bacon, cut into chunks
• 1 lb. Smithfield 90% Lean All-Natural Ground Pork
• 2 tablespoons Worcestershire sauce
• 1 tablespoon fresh lemon juice (from 1/2 lemon)
• 1 teaspoon dried oregano
•  Freshly ground pepper
• 4 very ripe black-skinned plantains, peeled and thinly sliced lengthwise
•  Paprika
•  Chopped fresh cilantro leaves, for serving

Instructions

1. Preheat your oven to 350°F. Grease an 8 x 8 inch casserole pan with the tablespoon of softened butter.
2. Melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat. Add the onion and cook until it is soft. Stir in the flour and cumin and cook for 1 minute before gradually stirring in the chicken broth. Add the milk and stir constantly until the sauce thickens slightly, 8 to 10 minutes. Add 2 cups of the grated cheese and stir the sauce until the cheese has melted.  Set aside.
3. Heat a large skillet over medium-high heat and add the bacon. Add the bacon and cook until brown and crisp, about 7-10 minutes total (cook in 2 batches if needed). Transfer the bacon to a paper towel-lined plate. Leave about 1 tablespoon of bacon fat in pan.
4. Add the pork to the pan and brown, about 10 minutes. Return the bacon to the pan and stir in the Worcestershire, lemon juice, oregano, and pepper.
5. Line the casserole dish with about one third of the plantain slices, top with 1/2 of the bacon mixture and half of the cheese sauce. Add another single layer of plantain bacon and sauce. Top with the rest of the plantains and sprinkle with the remaining cheese and some paprika over the top. Bake until the sauce is bubbly, 45 to 60 minutes. Let the lasagna cool for 10 minutes, sprinkle with the cilantro, and serve.

 Jibarito BLT con Chipotle

*Recipe provided by Chef Ingrid Hoffman

Skill Level: Beginner

Time: 20 minutes

Servings: 4 people

Ingredients

• 8 tomato slices
• 1/3 cup mayonnaise
• 1 tablespoon ketchup
• 1 chipotle chili in adobo, seeded and chopped
•  Vegetable oil for frying
• 2 yellow plantains (not black, not overly ripe), cut in half, then halved lengthwise
• 1/2 teaspoon coarse salt
• 4 romaine lettuce leaves
• 8 slices Smithfield Hometown Original Bacon, cooked and cut in half

Instructions

1. To make the Chipotle Mayo, combine the mayonnaise, ketchup, and chipotle chili in adobo in a small bowl; cover and refrigerate until ready to serve.
2. Heat two inches of oil in a large skillet over medium-high heat. Add the plantains and cook, turning occasionally, until cooked through, about seven minutes. Transfer to paper towels to drain. Reserve oil in skillet.

.3 Place plantains between two sheets of wax paper or plastic wrap. With a meat mallet or heavy bottomed bowl, press and flatten.

4. Heat the oil in the same skillet over medium-high heat. Add the plantains and cook, turning occasionally, until crisp; transfer to paper towels to drain. Sprinkle the plantains with salt while still warm.
5. To serve, spread some of the Chipotle Mayo on four of the plantain slices. Top each with lettuce, Smithfield Hometown Original Bacon and tomato. Top with remaining plantains to form a sandwich and serve.