Our bacon comes from the ultra-tender bellies of Heritage Breed 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 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.
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.
TENDER BELLY DISTRIBUTES THE FINEST QUALITY PORK PRODUCTS THAT I HAVE EVER USED.
WORKING WITH THE GUYS AT TENDER BELLY PUTS THE BEST POSSIBLE PRODUCTS IN FRONT OF MY GUESTS!
IT'S THE BEST BACON ANY OF US HAVE EVER HAD. PERIOD.
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.