Dry Cured Maple BaconMADE BY TENDER BELLY IN DENVER, COLORADO
OUR TASTEMAKERS SAY...
"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.
tip of the tongue
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.