The heritage breed Duroc hogs the brand’s bacon is made from aren’t given antibiotics or hormones and eat a vegetarian diet of corn and soybeans. But perhaps more importantly is what their family farm suppliers don’t use. The craftsmen at Iowa-based Vande Rose Farms slow-smoke their thick-cut bacon with brown sugar, salt, and pepper. Allen Brothers use sustainably raised heritage pork from small family farms and cure it naturally without nitrates, so you can feel extra good about indulging in this bacon. The brand’s thick-sliced, English-style Bakers Back Bacon is cut from the loin and belly, so it’s leaner and meatier than some other brands. It took him three years to perfect the recipe, and now it’s available for carnivores everywhere to enjoy.Īllen Brothers Photo Credit: Allen BrothersĪllen Brothers supply some of the best steakhouses in the country, so you know you’re getting top-notch quality when you buy its meat. He then cures the bacon for eight days in pink salt and brown sugar for a meaty treat that makes our mouths water before it even hits the skillet. Bill-E’s mouth-watering bacon starts with Berkshire Red and Chantilly White pigs raised on 25 Midwestern family farms. Nutty, smoky, savory, and sweet, the bacon from Peregrino Ibérico de Bellota Bacon from La Tienda is like an adventure for your palate.īill-E’s Small Batch Bacon Bill-E's Small Batch BaconĬutting corners isn’t something that Bill-E’s Small Batch Bacon does. Ibérico pigs roam free in the Dehesa forests of southwest Spain, where they get plenty of exercise and nutrients from an antioxidant-rich acorn diet. This melt-in-your-mouth bacon is made from acorn-fed Spanish Ibérico pork that’s hand-rubbed with salt and slow-smoked over hickory in Kentucky. Peregrino Ibérico de Bellota Bacon Photo Credit: La Tienda Happier hogs mean better bacon, especially if it’s smoked with cherry wood like this glorious stuff is. The heritage hogs used in the dry-cured bacon from Tender Belly are raised in Iowa free of hormones, antibiotics, and the use of farrowing or gestation crates. Plus, an overpopulation of wild boars in the American South causes tens of millions of dollars in agricultural damage per year, so frying up these strips is doing some good for the ecosystem. The brand’s wild boar bacon is maple-smoked and has a rich, porky flavor with earthy game quality. The hand-rubbed bacon is cured for weeks before undergoing 48 hours of smoke on each side for pig perfection.īuffalo Gal produces some of the finest buffalo meat in the country - but right now we’re talking about bacon. These are the best sparkling waters on the marketġ1 of the Best Meal Kit Delivery Services for Healthy Mealsġ1 of the Best Prebiotic Foods You Should Be Eatingīetter known for the delicious hams they’ve made since 1947, Benton’s smokes all its meats in a small smoker out back of its facility in Tennessee.
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