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.
"We hope you enjoy this farm-to-table, nose-to-tail, slow food eating experience from our family farm."
Purebred Iberico Pork, Salt, Maple & Brown Sugar, Spices, Sodium nitrite, Sodium erythorbate