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5lb of skinless belly and 5lb of skinless jowl — become a curing master!
DIY Make Your Own Heritage Bacon and Guanciale At Home!
We've heard your requests for DIY cooking projects! Since these are aged products, heritage breeds are the ideal base ingredients. Consult with your favorite charcuterie book for curing methods including In The Charcuterie by Taylor Boetticher and Toponia Miller of The Fatted Calf.
One 5lb skinless belly, Berkshire or Red Wattle
One 5lb pack skinless pork jowl, Berkshire
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