Signature Blend Dry Rub Uncured Bacon
NITRATE-FREE BACON WITH A SIMPLE SWEETNESS.
Same great flavor and everything you’re used to with our Signature Maple Bacon, except NO nitrates! We founded our business on our obsession with making great bacon and a passion for heritage pigs. And the most honored legacy of a glorious Tender Belly pig is truly great bacon!
The heritage pigs we use for our bacon are from Iowa and are naturally grown: NO antibiotics, NO hormones, NO gestation and NO nitrates or farrowing crates, and fed a 100% vegetarian diet. With their exceptional meat to fat ratio they are the perfect belly. Our signature maple and spice rub is applied, the bellies are dry cured and then cherrywood-smoked to perfection. We spare no expense with ingredients, process or time to give you the best possible product.
Remember: BACON, it’s good for ya!
It's natural, delicious and ready to devour.
Pork, Salt, Brown Sugar, Celery Powder, Maple Sugar, Spices, White Sugar
Slab Bacon or Sliced Bacon
Slab Bacon is bacon which has not been sliced, and it is most commonly smoked. If it's one big piece of bacon (aka. a slab), it's slab bacon. Cut it as thick or as thin as you like for a given recipe.
Sliced Bacon can be cured or uncured bacon, smoked, and it's sliced before it's packaged so there's no knives required to enjoy the delicious bacon flavors. "
Dry Rubbed Bacon
Our Dry Rubbed bacon is produced by applying a dry mixture of ingredients to the surface of the bacon, rather than injecting an aqueous solution into the meat. It takes weeks or more for this method to completely cure the meat. But the end result is worth the wait.
Tender Belly bacon is smoked to perfection over cherrywood, or applewood.
Our hogs are raised here in the United States of America by farmers who don't cut corners - no farrowing or crating here just a 100% quality vegetarian diet with lots of open space to roam and breathe in the fresh farm air. We never use antibiotics or hormones, that's cheating. We source only the best heritage breeds including Berkshire Hogs, Duroc Hogs, and many others.
We do this because we know that when you select hogs that have been well cared for, you get a pork product more flavorful, darker, juicier, and more tender meat with exquisite marbling and texture.
When you taste Tender Belly pork, you just know it’s different... and you go for seconds..
When it comes to bacon, the Duffys know best. They recommend cooking Tender Belly bacon in a cast iron skillet, on medium heat, flipping twice, six to seven minutes per side. It's how you get that crispy, caramelized flavor that makes bacon the best meat ever invented.
- Perfected for Amazing Flavor
- Sourced by Elite Chefs Nationwide
- Primed for Culinary Creativity
- Sky-High Standards
- Humane Practices
- Nose-To-Tail Usage