Smoked Paprika BaconMADE BY 1732 MEATS IN LANSDOWNE, PENNSYLVANIA
Think Spanish chorizo in bacon form: Smoky, sweet and spiced.
This bacon is permeated with the flavor of one of our favorite ever spices: pimenton de la vera. It's made by harvesting fresh paprika chile peppers, then drying them over wood fires, giving them that distinctive sweet, smoky flavor. Bacon like this inspires us to go beyond just frying it in a pan and eating it by the slice. Not that there's anything wrong with that.
So where did this standout come from? Ari Miller was once just a guy who liked to cure his own bacon. He spent ten years perfecting his homegrown recipe for friends and family, before seizing an opportunity to grow his business and really bring home the bacon. He started out at his local farmer's market, but quickly expanded to supplying local specialty shops and even chefs.
The most important ingredient? Heritage pork. Ari works only with farmers and farming co-ops that raise heritage breeds of pork (primarily Berkshire) certified by the Humane Farm Animal Care Association.
tip of the tongue
This is the perfect bacon for wrapping dates, especially if they're stuffed with a little blue cheese. It would also be incredibly delicious crumbled on top of Polish haluski (buttered cabbage and noodles).