Your Cart is Empty
Our Dry Rubbed bacon is produced by applying a dry mix of ingredients to the outside of the bacon, rather than the process of injecting a water-based solution into the meat, which means a higher yield and makes for perfectly cooked bacon. NO water means less shrinkage and more bacon – a high five for your taste buds. Our process may require weeks to completely cure the meat, but we argue it’s worth it once you taste the Tender Belly Difference.
Our signature dry rub recipe is critical to the flavor of our bacon and we spare no expense in getting it right. We start by hand-selecting the best ingredients and grinding the spices right before we rub them. Real, late-season maple sugar from Vermont. And specialty spices from our custom spice blenders. Nothing we put into our dry rub is processed. Ever. Basically, it’s the best rub we can make and it shows.
The Heritage breed hogs used for our bacon are Old World pigs raised without antibiotics, crate-free and vegetarian fed. They take longer to grow and mature to market weight, but the extra fattiness leads to more marbling, which means more tender meat with better flavor and juiciness. When you taste Tender Belly pork, you just know it’s different…and you go for seconds.