Let brunchtime be-gin. Southern juniper berries bring their piney pepperiness to bacon instead of booze. That’s why these exceptionally herbaceous rashers taste like a bite out of the Black Forest! Hickory hardwood contributes a smooth smokiness to the USDA-certified pork bellies, which are cured by hand and prepared in small batches. Nodine's may rely on old-world recipes and techniques, but they've clearly left room for a bit of bacon innovation. There’s no denying that these juniper-cured strips are a berry pig deal.
Tip of the Tongue:
Bake and shake! Use crisp strips of juniper bacon to garnish gin martinis, accented with a dash of liquid smoke.
Pork, Cured with Water, Salt, Sodium Lactate, Sodium Diacetate, Sodium Erythorbate, Sodium Nitrite