Jonny Hunter has been an integral part of the Madison, Wisconsin food scene for more than ten years. In that short time he’s launched restaurants, a catering company, a butcher shop, and a charcuterie shop all under the banner of the Underground Food Collective.
Their bacon—made with pasture-raised heritage breed pork—is cured for a week and a half with plenty of juniper, plus thyme, brown sugar, and cracked black pepper for herbaceous, slightly spicy flavor. Then it's smoked over hickory and apple wood logs, giving a subtle sweetness to the smoky bass notes.
"I opened my Underground Meats Thyme & Juniper Bacon and cooked 5 slices to go into tonight’s dinner… roasted spaghetti squash “noodles,” roasted chicken bites, pesto, and the bacon crumbled. And parm, of course. The bacon is very good. Yep, I sneaked a bite… cook’s advantage."
Judy, Beverly, MA