BACON LOVER'S SAMPLER, Seven 12-16 oz packs — America's best masters curing heritage breed pork
Bacon Lover's Sampler Seven 12-16 oz packs of America's Best Bacon 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:
Our Signature Bacon, Trimble, MO: A TRUE CLASSIC! 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!
Broadbent Maplewood Smoked Bacon, Kuttawa, KY: In 2009, Broadbent's celebrated 100 years of making old-fashioned Country Ham, Bacon, and Sausage, and we are very proud to feature their new, Heritage bacon, made from the best pigs on earth. This is the briniest bacon we offer, and is guaranteed to elevate pastas, cassoulets, or any recipe that calls for a bit of bacon to push the flavor towards ecstasy.
Benton's Hickory Smoked Country Bacon, 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 Bacon, 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.
S. Wallace Edwards & Sons, Surry, VA: A small supply of this smoky, salty and sweet bacon with a 90 year old tradition just arrived to our warehouse. 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.
Berkshire Pepper-Crusted Bacon, Trimble, MO: This is our spectacular signature bacon, with the added spice of pepper.
Fantasma's Finest Jowl Bacon, Trimble, MO: Some would say that jowl bacon is the final frontier — others have known about it’s sweet pleasure for years. Our signature jowl bacon is maple sugar cured and is perfect for every occasion.