Burger King goes long on pig with bacon sundae

It seems that Burger King must have taken a very long position on pork futures, because they've rolled out a temporary Memphis Pulled Pork BBQ Sandwich, Carolina BBQ Whopper, Texas BBQ Whopper and a bacon sundae:

The AP reports that BK will launch the treat — which has fudge, caramel, crumbled bacon and a full piece of bacon — later this week, along with other limited time items.

It has 510 calories, 18 grams of fat and 61 grams of sugar, but we're guessing that these numbers won't discourage the bacon-curious from giving it a try.

Burger King Gives Us The Bacon Sundae We've Always Wanted But Were Afraid To Ask For



    1. I saw it too, but you beat me to it. I disagree on the bacon+ice cream though. We made caramelized bacon by frying it with a bit of maple syrup, dropped it on top of vanilla ice cream and drizzled more maple syrup – PERFECTION!

    1.  I too, for a brief moment, misread the title and thought this was going to be some “zombies at the BK” post.

      1.  That’s simply, empirically, not true.  Vosges, a fancy-schmancy chocolate company, has been making a milk chocolate/bacon bar for years. In fact, it was posted about on this here very blog.  They NOW also do a dark chocolate version, which I think pairs MUCH better than the milk with the bacon. 

        There IS a salty/sweet ratio that can easily veer too much to either side. I thought the milk chocolate bar was far too sweet to balance out the bacon.

        The dark/bacon, though, is excellent.  I urge you to reconsider.

        1. Ah, that could be true vis a vis milk chocolate (the only kind of chocobacon I’ve tried). Now I’m curious for dark chocobacon, but I do think the choco crowd demands overdoing the choc.

        2. along these lines, i recommend salazon chocolate if you can find it. no bacon, but it’s a sea salt chocolate bar that actually gets it right: the salt is crystallized onto the bottom of the bar so it provides a nice texture and contrast, rather than mixed into the chocolate itself. it comes in salt, salt+sugar crystals, salt+coffee, and salt+black pepper varieties. the salt+pepper is wonderful. (no affiliation, just a fan.)

      2. Chocolate covered potato chips and dark chocolate bars with really salty peanuts are pretty much aimed at women who are having their periods, since they taste like blood replacement.  Not sure if choco-bacon would have the same effect.

          1. Yes, I know that it’s not just a blood tap.  But salt cravings seem to be quite common.

        1. an hypothesis which would have disturbing implications for this male. maybe i’m just hyponatremic.

      3. I’ve made it by reducing tawny port and adding it to semisweet chocolate over a double boiler. Dark, port-infused chocolate on thick-cut, low-sodium bacon is just fine.

    1. “… ‘ave you got anything without spam in it?”
      “Well … Spam, eggs, sausage, and spam – that’s not got much spam in it.”
      “I don’t want ANY spam!”

  1. I can feel my arteries clogging just by looking at it.

    Anyway, dig up while you can, pork-lovers —’Cause I get the feeling these kind of desserts will be illegal pretty soon.

    1. Bah, there are still US states where you can smoke in public, carry weapons openly, buy fireworks, drink as much sugary beverage as you want, and even drive your car without wearing a seat belt (though not necessarily all in the same state). I’m sure you’ll find a bacon-friendly holdout for years to come.

  2. At last, an appropriate desert for the quad stacker.

    I will say those $1 soft serve sundaes are pretty tasty and not horribly bad for you.

    1. Well I mean its not *very* treif. Once you go treif with food it just, not kosher, unless its a human sacrifice you’re eating to cleanse you of your sins etc. and bacon has not quite become Avoda Zara just yet.

    1.  that place has awesome ice cream creations, I’ve only had the salty pimp, but it was out of this world.

    1. Real maple syrup is very expensive; I’ve found few restaurants serve it.  I would suggest this alleged bacon/maple syrup passion, at least on the US side of the border, is a passion for brown things which are sweet, and has nothing to do with ‘maple’ whatsoever.

      My grandfather had a sugarbush, and as a kid I was spoiled by plentiful maple syrup, which of course I took for granted until I realized how expensive it was in stores. But I’m ruined. I will eat my pancakes and waffles bone dry before I put that Aunt Jemima crap on them. 

      1. Buy Grade B. It’s cheaper (56¢ per ounce v. 94¢ per ounce if you buy the big bottle at Trader Joe’s) and has more maple flavor.

        1.  Used to be here in East Texas you could buy locally produced heavy cane syrup. Lighter than molasses, but full of volatile compounds boiled out of molasses while still retaining the heavy mineral flavor of real molasses.

          The cane lands have all become suburbia. The Syrup is almost gone. There are a few small scale growers that that market local cane stalks to central American immigrants who just have to give locale raw canes as Christmas gifts

        2. Ach! You beat me to it. Trader Joe’s does indeed have a very good Grade B maple syrup, which all the Beverly Hills biotchs use in their lemonade/cayenne pepper diet. Tasty stuff on waffles!

      2. You’re probably right. The only place I consumed it (I subscribe to the try it before you knock it school of thought) was on piste at Whistler, and you’d hope the Canadians wouldn’t skimp on their national condiment.

      3. i’m with you; i hated “maple syrup” until i tried the real thing (in my early 20s!). it was mind-blowing. however, i will insist that bacon synergizes well with real maple syrup, at least for me.

  3. (famous quote from a midwest brewer while passing a semi-load of pigs)
    “I can’t look at you cause you taste so good!”

  4. If your curious, you can view historical meat price data on this USDA site: 

    In brief: 
    1. At least in the last few months, no significant price movement.
    2. Pork is cheaper than beef, but nowhere near as cheap as chicken. But you knew that.
    3. The price spreads are interesting. (i.e. farm to wholesaler; wholesaler to retailer, etc.)

    1.  Ooh, the Elvis sandwich. 
      (Peanut butter, banana and bacon sandwich.) 
      Far better than anyone thinks that hasn’t tried it. 

  5. Hmmm…. Bacon makes everything better, and Ice Cream makes everything better, this is like a megalith of taste, new worlds will be created!

  6. Bacon? Yes!Ice Cream? Yes!
    Bacon and Ice Cream? No, just……no.

    You have got to be kidding me, what a vile thought!

  7. this whole ‘bacon with any other kind of food is amazing’ thing makes me want to projectile vomit. i feel like all of American society has turned into that one kid in the cafeteria at elementary school who would pour chocolate milk in his mashed potatoes and eat it for two dollars

  8. I don’t feel right about eating pork raised in a factory farm situation but the sundae would be good with pork raised in better conditions, and why not use better quality ice cream while you’re at it?  I’ve found bacon to be the missing ingredient in my lentil soup.

  9. I saw this in a local BK a couple of weeks ago – we must have been a test market. My thoughts were in the vein of ‘hmm, maybe when I’m really feeling froggy’ – I was with my mother, who immediately said ‘Why would you do that? It sounds horrible!’. I guess I like bacon more than mom…

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