HERITAGE BACON LOVERS SAMPLER, America's 8 best bacons from 7 top curemasters — Eight 12-16 oz packs total
Heritage Bacon Lovers Sampler America's 8 best bacons from 7 Top Curemasters 12-16 oz packs each
America's most interesting artisans curing our Heritage breed pork exclusively for Heritage Foods.
Humanely raised on pasture
100% antibiotic free
Raised by independent family farmers
Heritage pork has more marbling resulting in more tender and juicy meat
For the bacon lover, this package is a dream come true! We love foraging for new flavors and treats — we are always traveling, always tasting. Through years of adventures — from Slow Food, to Heritage Foods, from New York to the Pacific Coast — we have been fortunate to meet so many of the country's best artisans, and are thrilled to ship them pork from our family farms so that they can make the most delicious bacon in the world.
Your package will include one pack each from these fine curemasters:
Signature Heritage Maple Cured, Trimble, MO: "The bacon pig" — the Tamworth breed is renowned for it's lean, flavorful bellies — cured in our signature style. When people think of bacon, this is it, the most loved bacon in the world. Produced in a maple sugar cure this is sure to become a fixture in your fridge — the perfect companion for day or night!
Texas Iberico, Menard, TX: Spain’s national pig breed, the Iberico, now raised in Texas! Delicious sweet fat, salted and hickory smoked. Iberico pigs are an ancient breed. They are hearty and are able to pack on large amounts of antioxidant rich fat, which creates the beautiful marbling found in this bold bacon.
Broadbent Applewood Smoked, Kuttawa, KY: In 2009, Broadbent's celebrated 100 years of making old-fashioned country ham, bacon, and sausage. We are proud to ship them our 100% heritage pork bellies which they cure in their signature style. This is a lighter, sweeter bacon, smoked with applewood.
Edwards Hickory Smoked, Surry, VA: A small supply of this smoky, salty and sweet bacon with a 90 year old tradition just arrived to our warehouse from Sam Edwards' facility and family of farms. It's great to see the Edwards family back in action after the terrible fire in 2016. Salt and sugar cured and then hickory smoked for 18 hours, Edwards produces a bacon that is second to none. This bacon follows a long line of tradition started by Sam Edwards' grandfather in Surry, Virginia in 1926.
Farmstead's Napa Valley Berkshire, St. Helena, CA: A “California” bacon, mild mannered and mellow. Easy to eat on sandwiches or with eggs, perfect for any time of day. It is lighter in flavor with just a bit of smoke, delicate and creamy, but with its own perky profile. We love it on avocado toast, and it pairs incredibly with a light California red, like the Pinot Noir from Farmstead! As with all our bacon, it is made from the healthiest, pasture-raised heritage breed pigs, with no antibiotics.
Benton's Extra Hickory Smoked, Madisonville, TN: Al Benton cures his meats in an ancient smokehouse in the Smoky Mountains of Tennessee, with little consideration for the modern world. Benton's meats are renowned for being heavy on the smoke and a perfect food for folk who love strong and bold flavor. Even though Benton is a legend in the South, he is still hands-on and present in all steps of the curing process. He is another famed traditionalist who is forwarding the cause of the American charcuterie renaissance by embracing heritage breed pigs. His strong, salty, smoky bacon has always enjoyed a huge following, and we are thrilled to be working with him to bring his great art to Heritage customers.
Fatted Calf's Sugar, Sea Salt, Cayenne, San Francisco, CA: This is old-fashioned bacon at its very finest, beginning with our superior Heritage pigs, and then dry cured with an old-world salt-box method — just 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.
Heritage JowlBacon, Trimble, MO: This is our spectacular signature bacon, but even more delicate! Made with heritage pork jowls.