DRY CURED AND SMOKED BACON
Dry-curing intensifies the flavor of bacon. Most bacon is wet cured in a brine solution because it's a quick way to cure. This bacon has never seen water. Instead, it's rubbed with a mixture of salt, maple & brown sugar, and spices (including smoked paprika and cinnamon), then cured in a cooler for 5-7 days. After it comes out of the cooler, it's rinsed and hickory smoked. Intense, incredible flavor! Unlike traditional brine cured bacon, your great grandfather may have made bacon this way from his hogs. The Iberico has a higher proportion of fat to lean with an incredible taste. Iberico bacon should be cooked slower than store-bought bacon, allowing it to render some of its high-oleic, flavor-filled fat. We like cooking it on a rack in a 300 degree oven until the fat begins to brown. Don't overcook. Also, SAVE THOSE DRIPPINGS to use in cooking later. They may just be the best part of this cut. To prolong their flavor, store drippings refrigerated in a sealed, light-blocking container.
Product Details
- From purebred Iberico pigs naturally raised outdoors on our U.S. family farm with no antibiotics or hormones.
- Slow grown on high quality pastures to boost anti-oxidants and omega-3 fatty acids; supplemented on grazing with a limited ration of protein supplement and grains.
- Pre-cut and packaged in convenient portion and package sizes.
- Vacuum packed to maintain quality and extended shelf life; frozen hard; should maintain good eating quality for 4-8 months in your freezer. (Safe indefinitely while frozen.)
- Order is packed in an insulated container for shipping and should arrive frozen or very cold to the touch.
- Ships UPS ground within our 1-2 day delivery zones for a flat $29 fee. (See our Shipping & Billing Policy.)
"We hope you enjoy this farm-to-table, nose-to-tail, slow food eating experience from our family farm."