Made with brown sugar, sea salt, and cayenne — Three 12 oz packs


Fatted Calf Heritage Bacon
Three 12 oz packs, sliced

This is old-fashioned bacon at its very finest, beginning with superior Heritage pigs, and then dry cured with an old-world salt-box method — including brown sugar, sea salt, and a bit of cayenne. It’s not too spicy and very well-balanced, and it is smoked over four kinds of wood, two fruit woods and two hardwoods — cherry, apple, mesquite and alderwood — to further balance the smoky flavor. The cayenne keeps the sweet and salty at bay, accentuating the rich flavor of the pork belly. This is a true milestone in the art of bacon and only available at Heritage Foods.

The Fatted Calf was one of Heritage Foods’ first customers on the West Coast. We met them back in 2004 when Patrick Martins was traveling, and they talked about responsible, traditional, humane farming, and reaching out to the community of those passionate about sustainable agriculture and delicious food.

“It was an East Bay Connection,” recalls Taylor. “Alice Waters may have introduced us, and we immediately knew the pigs were better than anything we could find. At the time we were still doing just one farmer’s market every week, and then we were doing a few, and it just blew up...”

The secret to great pork is to start off with great ingredients, and nothing beats our storied Heritage breeds —  Berkshire, Red Wattle, Duroc, Gloucestershire Old Spot, Large Black, and Tamworth. Each breed comes from a different culinary tradition, and boasts a distinctive, nuanced flavor.

  • Humanely raised on pasture 
  • 100% antibiotic-free
  • Raised by independent family farmers
  • Heritage pork has more marbling resulting in more tender and juicy meat


Pork Belly

The pork side, also called the bone-in belly, is the fattiest primal cut of the animal, especially with heritage breeds, and includes the spare rib (or St. Louis). Our bone-in belly chops combine both sub-primals. Uncured and often boneless, the belly is used for braising and smoking. In cured form, it becomes bacon and pancetta. Belly is also part of our classic porchetta roasts. Pork belly is best known for producing bacon which we feature in many ways, by breed and cured by different artisans.

Heritage Pork Breeds

We are proud to offer 5 heritage pork breeds always raised on pasture by family farms. Heritage breeds are the very foundation of our agricultural history and gastronomic identity.


For 200 years the Berkshire consistently scores higher than other breeds for color, marbling, and tenderness.

Red Wattle

Anchoring great gastronomic traditions of China, New Caledonia, and later Creole and Cajun cuisine in New Orleans.


One of the few all American pigs; the result of crossing two red colored breeds in 19th Century New York.

Old Spot

These floppy-eared spotted gentle giants, nicknamed the “Cottager’s Pig,” were known for eating a diet that included wind-fallen apples.


An ancient breed found wild for centuries in the forests of Ireland where they were known as “Irish Grazers” and later in the woods of England.

Support High Quality Pasture Raised Farming

We champion a return to balanced, healthy, heritage breeds on American farms for the long term food security of the planet and the welfare of the animals.