My Cart

Close

THE BEST MONEY CAN BUY

OUR SIGNATURE BACON

Tender Belly Pig Icon

AMERICAN BACON

Our bacon comes from the ultra-tender bellies of Certified Awesome hogs and gets its standout flavor from our signature dry-rub that co-founder Erik perfected using his culinary background and the highest-quality, freshest ingredients possible. We slow-cure our bacon, and we mean slow. We give it a full 12 days to absorb the exceptional flavor of the dry-rub. Of course, we can't tell you everything that goes in it, but we'll tell you why it's so delicious.

OUR BACON DRY-RUB

IT'S IN THE DETAILS

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. Fresh juniper berries ground seconds before being added to the mix. 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.

Picture of a slab of uncut Tender Belly bacon on a cutting board with a chef knife

BAKING BACON

DON'T OVER DO IT

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.

Picture of a delicious bacon egg and cheese biscuit
Picture of Chef ALEX SEIDEL of FRUITION RESTAURANT

TENDER BELLY DISTRIBUTES THE FINEST QUALITY PORK PRODUCTS THAT I HAVE EVER USED.

ALEX SEIDEL
FRUITION RESTAURANT
Picture of Chef JOSH NIERNBERG of BIN 707 FOODBAR

WORKING WITH THE GUYS AT TENDER BELLY PUTS THE BEST POSSIBLE PRODUCTS IN FRONT OF MY GUESTS!

JOSH NIERNBERG
BIN 707 FOODBAR
Picture of Chef RAYME ROSSELLO of COMIDA

IT'S THE BEST BACON ANY OF US HAVE EVER HAD. PERIOD.

RAYME ROSSELLO
COMIDA LONGMONT, DENVER AND THE COMIDA TRUCK

HAM RECIPES, PORK RECIPES

PERFECTED FOR AMAZING TASTE

You might have a great recipe, but it’ll fall flat if the ingredients fall short. So don’t risk it. Use our pork for the same reasons elite chefs do—to heighten culinary flare and create memorable food experiences that do more than just stroke your ego and make mouths water.