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Tender Belly is meaty, lightly smoky and just-sweet-enough. The thick-cut strips make a BLT you can sink your teeth into, but they're just as good with eggs, waffles and breakfast bread pudding. –Tina Ujlaki, Executive Food Editor, Food & Wine Magazine
When we fried up a few dozen different bacons to taste, Tender Belly's signature flavor stood out – we all went back for seconds. So we weren't surprised to learn that Tender Belly has strict standards for the way the pigs are raised or that Denver-area chefs have become totally obsessed with Tender Belly's pork and bacon. We know exactly how they feel.
Combine two of our favorite ingredients and make candied bitter bacon: In a medium bowl, mix together 6 tablespoons brown sugar, 1 pinch salt and 6 generous dashes Hella Bitter aromatic bitters. Stir together with a fork, then add 6 strips of bacon and toss until all the strips are coated and the sugar has been absorbed. Lay bacon on a baking sheet and bake at 400 degrees for about 15 minutes, checking every five.
Pork, sea salt, brown sugar, maple sugar, white sugar, spices, sodium nitrite. Cherrywood smoked. Made from heritage breed pork without antibiotics, or gestation or farrowing crates. Comes in a 16 oz package.
(IF NOT, HOW ABOUT SOME BOOZY GOODIES?)