Preheat oven to 400°

Cut top off of garlic heads to expose cloves. Drizzle with EVOO. Salt and pepper. Wrap each head in foil and roast until tender, 40 to 45 minutes. Take garlic out of the oven and reduce the oven temp to 325°.

Heat a large Dutch oven over medium high heat. Add a drizzle of EVOO and the bacon. Brown and crisp the bacon, then remove with a slotted spoon and set aside. Pour some of the fat out of the pan and add 2 tablespoons of the butter.

Pat the meat dry and season liberally with salt and pepper. Dredge in flour and add to the hot pan in batches. Cook to crispy and deep brown. Add more butter as needed, 2 tablespoons at a time. Set the browned meat aside with the bacon.