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 rub with a mixture of salt, maple & brown sugar, and spices (including smoked paprika and cinnamon), then cured in a cooler for 7-10 days. After it comes out of the cooler, it's rinsed and hickory smoked. Intense, incredible flavor! Like our traditional brine cured bacon, your great grandfather may have also made bacon this way from his hogs. It 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. It can be cooked in a skillet or on a rack in the oven until the fat begins to brown and crisp up . 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. (Some of this popular item has been reserved to include in our Sausage-Bacon Sampler Pack.)
"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