When you taste the bacon from Black Pig Meat Co. in California, first you notice the light sweet notes from a lengthy 21 days of curing in brown sugar, salt, and spices. Then you get the rich, savory, meaty flavors that come from the heritage breed (a mix of Red Wattle, Duroc, Chester White, Mulefoot, Mangalitsa, and Cinta Senese) pork that comes from pigs that have plenty of room to roam free and are never given antibiotics or hormones. Then there’s a light smokiness that comes from the 12 hours of applewood smoking. Finally the finish has a mild peppery kick.
This is a bacon with plenty of flavor that keeps going and going.
"Delicious, delicate... nuanced with just the right amount of Parliament funkadelic to make George Clinton happy. This is a perfect bacon for both breakfast and for a smokin' carbonara... maybe at the same time?"
"Sensuous, sweet, succulent, smoky, sultry, sexy, god-damn I love Black Pig Bacon."
Chef Tom Douglass
This bacon is a part of our Charcuterie Pop-Up Shop. We've brought on a handful of our latest, greatest cured meat finds for a limited, one-time carnivorous bonanza. When they sell out, that's it, they're gone!