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Habañero Dry Rub Uncured Bacon Slab

HABAÑERO-SPICE BACON, CHERRYWOOD-SMOKED AND DRIED TO PERFECTION.

We apply our signature maple and habañero spice rub to the bellies, dry cure and smoke ‘em to perfection over cherrywood. We spare no expense with ingredients, process or time to give you the best possible product. As this is a bulk product and bellies are somewhat different sizes the slab weighs 4.5 -5.5 lbs. On average they will be right around 5 lbs though.

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Details

$64.75

Info

Stock up on America's favorite habañero bacon. It's a little bit nice with a whole lot of naughty.

Ingredients

Pork, Sea Salt, Brown Sugar, Celery Powder, Maple Sugar, Spices, White Sugar, Habañero Powder

Packaging

Weight:5.5

More About Our Bacon

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.

Smoked Bacon

Tender Belly bacon is smoked to perfection over cherrywood, or applewood.

American Bacon

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.

Making Bacon

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..

Baking Bacon

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.


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Superior Recipes
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Serious Sustainability
  • Sky-High Standards
  • Humane Practices
  • Nose-To-Tail Usage