Dry Cured BaconMADE BY BLACK PIG MEAT CO IN HEALDSBURG, CALIFORNIA
This bacon starts with the belly of the beast – heritage breed pigs raised on a certified-sustainable farm, to be exact! The pork is hand cut by Black Pig in California and sits in brown sugar for up to 21 days.
According to chef and restauranteur Mario Batali, “this is a perfect bacon for both breakfast and for a smokin carbonara… maybe at the same time??”
tip of the tongue
With a super-studded black pepper edge, every bite is a treat on its own – but we suspect you'll use it for much, much more! Even when cooked up and crisp, these strips maintain a really nice chewiness that's incredible in sandwiches and omelets, or sliced up atop salads.