Dry-Cured Bacon from Fatted Calf

Rather than wet curing their bacon in brine with additives like some commercial brands, Fatted Calf dry cures their heritage pork the old-fashioned way. Rubbed with salt, sugar and spices and smoked over wood, this bacon crisps up nicely and offers a balanced, slightly smoky flavor without overpowering the pork’s natural richness. 

About the producer

In 2008, husband-and-wife chefs Taylor Boetticher and Toponia Miller opened the first Fatted Calf butcher shop in Napa, California after years of selling their handmade charcuterie at local farmers’ markets. Committed to old-world style butchery, Fatted Calf makes everything by hand in small-batches and only sources the best heritage breed meats.