BACON LOVER'S SAMPLER, 8 bacon styles from 7 American curemasters using 100% heritage breeds — Eight 12-16 oz packs total
Bacon Lover's Sampler 8 heritage bacon styles from 7 American curemasters made exclusively for Heritage Foods from our 100% heritage pork bellies 12-16 oz packs each
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:
Smoking Goose Applewood Smoked Heritage Bacon, Indianapolis,IN: We send our 100% heritage Berkshire bellies to Smoking Goose in Indianapolis. There curemaster Chris Eley dry-rubs them and cures them under brown sugar, sea salt, and Indiana maple sugar. They are then smoked over applewood. We especially love that this bacon is smoked using a real old-school smoker, not the case with most modern bacon today.
Benton's Hickory Smoked Heritage Bacon, Madisonville, TN: Al Benton cures his meats in a tiny smokehouse in the Smoky Mountains of Tennessee. Established in 1947 in the town of Madisonville, the Benton operation is widely regarded as an American treasure producing the most delicious cured products in the nation. “Don’t call me Mr. Benton,” he chides, “I’m Al.” His smile is half Robert Redford and half Jimmy Carter, equal parts star power and earnest American.
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!
Broadbent Maplewood 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.
Texas Iberico Hickory Smoked Bacon, Comfort, 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.
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.
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.
Signature Heritage Jowl Bacon, Maple Cured, Trimble, MO: Some would say that jowl bacon is the final frontier — others have known about it’s sweet pleasure for years. One thing is for sure, it is suddenly popping up on menus across the country. Similar to traditional bacon cut from pork belly, the jowl has its own wonderful character and its tasty fat is even more delicate.