Bacon

Maker

Location

Cure

Key Cure Ingredients

Cure Time

Smoke

Smoke Time

Tasting Notes

Allan Benton's

Allan Benton

Madisonville, Tennessee

Dry Dry Cure – Pork that is rubbed and stored in a solution of salt, sugar and spices before smoking.

Brown sugar, salt

4 weeks

Hickory

48 hours

Intense! Sweet, salty & smoky at once.

Arkansas Peppered

Schlosser Family

Morrilton, Arkansas

WetWet Cure – Pork that loiters in a brine solution, often with sugar and spices.

Salt, sugar, spices

4-5 days

Hickory

24 hours

Rich & meaty. Not very sweet but not overly spicy. Very complex.

Balinese Long Pepper

Schlosser Family

Morrilton, Arkansas

WetWet Cure – Pork that loiters in a brine solution, often with sugar and spices.

Salt, sugar, spices

4-5 days

Hickory

24 hours

Rich & meaty. Not very sweet but not overly spicy. Very complex.

Broadbent

Ronnie & Beth Drennan

Kuttawa, Kentucky

Dry Dry Cure – Pork that is rubbed and stored in a solution of salt, sugar and spices before smoking.

Salt, sugar

1 week

Hickory

72-96 hours

The most intense. Very smoky & rich.

Burgers' Jowl

Steven Burger

California, Missouri

Dry Dry Cure – Pork that is rubbed and stored in a solution of salt, sugar and spices before smoking.

Brown sugar, molasses, salt

7-10 days

Hickory

12 hours

From the cheek of the pig. Fatty, creamy, delicate.

Guanciale

La Quercia, Herb Eckhouse

Norwalk, Iowa

Dry Dry Cure – Pork that is rubbed and stored in a solution of salt, sugar and spices before smoking.

Black peppercorns,
white peppercorns,
rosemary, sea salt

60 days to
6 months

Smokeless

Zilch

Ideal ingredient for cooking. Lots of very flavorful fat.

Nueske's

Tanya Nueske

Wittenberg, Wisconsin

WetWet Cure – Pork that loiters in a brine solution, often with sugar and spices.

Salt, sugar, spices

24 hours

Applewood

24 hours

Most popular. Meaty. Pleasantly sweet & smoky.

Pancetta Americano

La Quercia, Herb Eckhouse

Norwalk, Iowa

Dry Dry Cure – Pork that is rubbed and stored in a solution of salt, sugar and spices before smoking.

Black peppercorns,
white peppercorns,
bay leaf, juniper, sea salt

60 days to
6 months

Smokeless

Zilch

Smooth & sweet. Nothing smoky here. Almost floral aroma.

Sam Edwards' Berkshire

Sam Edwards

Surry, Virginia

Dry Dry Cure – Pork that is rubbed and stored in a solution of salt, sugar and spices before smoking.

Salt, sugar

7-10 days

Hickory

18-24 hours

Rich, deep flavor. Sweet & smoky.

Spencer's Back Bacon

Nick Spencer

Chicago, IL

WetWet Cure – Pork that loiters in a brine solution, often with sugar and spices.

Salt, sugar

2 weeks

Smokeless

Zilch

Very lean, lightly smoky, subtly sweet.


 
Zingerman's Guarantee of Absolute Satisfaction
If you are not pleased with any aspect of your order, please let us know.
We'll quickly replace it or refund your hard earned cash. Read more about our guarantee.
Phone Call us! 1.888.636.8162 9am - 10pm (Eastern Time) Sorry, our phones are closed now.
You can search for an answer to your question here
or email us and we'll be back with you first thing tomorrow.

Connect with us on Facebook: