"What are eggs without bacon? Both savory and sweet, this is the perfect accompaniment to any breakfast dish." –Real Simple“I don’t say this lightly: This is one of the greatest bacons I’ve ever had in my life, and I’ve eaten a lot of bacon. Forget the fact that the flavor is off the charts. It’s cut just a hair thicker than traditional ‘thick-cut bacon,’ which makes a huge difference. It holds together, so the fat doesn’t completely cook out but creates semi-rendered pork fat flavor pockets.” – George Motz (Make George's ultimate indie s'more recipe!)
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.
TRY IT ON A DOG: THE PB+B DOG
You know you love the combo, so why not? Top your dog with Big Spoon Roasters Honeyed Peanut Butter and a slab of Tender Belly Dry Cured Maple Bacon. Garnish with a few Rick’s Picks Kosher Organic Dill Pickles and crushed peanuts for crunch!
Dig this dog? Try one of our other indie topping combos.
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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.