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In order to make the most mouthwateringly delicious bacon, the team at Black Pig Meat Co. pays careful attention to every single part of the process. This begins with the pigs, which come from Carlton farms in the Northwest, are heritage breed, raised without antibiotics or hormones, and are allowed to roam free. Next the pork bellies are dry-cured in brown sugar for up to 21 days before 12 hours of smoking with applewood. The result is astoundingly tasty bacon with a perfect balance of salty, smoky and sweet. The ratio of fat to meat is excellent, too; since the hogs are free to roam about, their bellies develop nice layers of muscle interspersed with fat.
About the Black Pig Meat Company: Black Pig Meat Company is the brainchild of chefs Duskie Estes and John Stewart from the innovative Zazu Restaurant + Farm in Sebastopol, California. (You might recognize Duskie from Food Network's The Next Iron Chef.) The couple had the honor of being crowned King and Quieen of Porc at the Grand Cochon, Aspen Food & Wine Classic of 2011.