St. Louis Baconfest 2013: Steve Interviews Matt Willer and Matt Guillot, Yearns for Bacon
I was but a wee lad of 24 when I first heard of a mythical log of meat comprised entirely of bacon and sausage. The premise? Bacon crumbles wrapped in sausage wrapped in a lattice of bacon. The ramifications of this wonderful gift to humanity were staggering. No longer would people be forced to choose between bacon and sausage. Cardiologists suffering from lack of business would finally be able to support themselves. Those last few years of our lives? Shave ’em off!
When my friends surprised me with such a wondrous gift, I wept out of pure joy. It was just…so…beautiful. And delicious.
Seriously. Bacon. Wrapped in sausage. Wrapped in bacon.
Fortunately, word spread around the world thanks to a little-known secret network called the internet. Soon, people everywhere were enjoying the results of this cacophony of flavor.
Two other men, men who dared to dream big, took notice as well. When Matt Willer and Matt Guillot heard about this contraption, they didn’t just think, “We can make this.” Rather, in the true spirit of men everywhere, they said to themselves, “We can make this bigger.” And off they went. Whereas the original recipe called for four pounds, they made eight. When they found out the world record was 60, they doubled that to 120.
Now, they’re daring to dream even bigger. In hosting the First Annual Baconfest in St. Louis, Willer, 29, and Guillot, 29, are hoping to obliterate their old record by aiming to create a 500lb. Hog Log, as they’ve come to affectionately call this creation.