This is bacon the way it was meant to be: Smoky, salty, sweet and succulent. Chefs Duskie Estes and John Stewart, the husband-and-wife team behind Black Pig Meat Company and the farm-to-table ZAZU restaurant and farm in Sonoma, California, start with belly cuts from sustainable, pasture-raised heritage pigs from the Pacific Northwest. They slow cure the meat with a brown sugar dry rub for nearly a month, infusing it with complex sweetness, and then slow-smoke it over applewood for 12 hours. The thick-cut slabs stay plump when they cook up, for meaty, chewy bacon with a satisfying snap when you bite into it.
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|Item||Price||Flat-Rate Delivery Fee|
|Black Pig Meat Co. Bacon, Set of 3||$60||$0|