Signature Blend Dry Cured Bacon (1lb)
PERFECTLY DELICIOUS BACON SERVED SOLO AND AT ANY TIME OF DAY.
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 or farrowing crates, and fed a 100% vegetarian diet. With their exceptional meat to fat ratio they are hands down the perfect belly.
First, we apply our signature maple and spice rub. Then the bellies are dry cured and 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!
Delicious strips of juicy, pork heaven.
Pork, Salt, Brown Sugar, Celery Powder, Maple Sugar, Spices, White Sugar
Sliced bacon can be cured or uncured bacon that's been sliced before it was packaged. When you receive it, just peel a piece off and cook it in whatever way you like best.
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