FATTED CALF BACON, Three 12 oz packs — Brown Sugar, Sea Salt, Cayenne in perfect balance — by a new California Master — Red Wattle or Berkshire

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

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, gives it a nice note, and you can really taste the meat itself. This is a true milestone in the art of bacon and only available at Heritage Foods USA.

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 like-minded.

“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.