Heritage Foods | Pasture Raised and Antibiotic Free | Heritage Breed Pork

PEPPER-CRUSTED SIGNATURE HERITAGE BACON

Maple Sugar Cured with Pepper — Three 1lb packs

Price: $65

Quantity

Pepper-Crusted Signature Heritage Bacon
Three 1lb packs, sliced
Berkshire

This is our spectacular signature bacon, with the added spice of pepper. The pepper crust adds an unexpected kick while still delivering the famous Heritage goods. This is a perfect everyday bacon that can be the soulful heart of a beautiful BLT, with eggs, or to hit the pan anytime the bacon craving hits. We have many customers who have tried the pepper-crusted bacon and have never looked back.

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.

Ingredients: pork cured with water, salt, coated with black pepper, and less than 2% of the following, cane sugar, maple sugar, and brown sugar, spice extractives, sodium erythorbate, sodium nitrite

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

Pork Belly

The pork side, also called the bone-in belly, is the fattiest primal cut of the animal, especially with heritage breeds, and includes the spare rib (or St. Louis). Our bone-in belly chops combine both sub-primals. Uncured and often boneless, the belly is used for braising and smoking. In cured form, it becomes bacon and pancetta. Belly is also part of our classic porchetta roasts. Pork belly is best known for producing bacon which we feature in many ways, by breed and cured by different artisans.

Heritage Pork Breeds

We are proud to offer 5 heritage pork breeds always raised on pasture by family farms. Heritage breeds are the very foundation of our agricultural history and gastronomic identity.

Berkshire

For 200 years the Berkshire consistently scores higher than other breeds for color, marbling, and tenderness.

Red Wattle

Anchoring great gastronomic traditions of China, New Caledonia, and later Creole and Cajun cuisine in New Orleans.

Duroc

One of the few all American pigs; the result of crossing two red colored breeds in 19th Century New York.

Old Spot

These floppy-eared spotted gentle giants, nicknamed the “Cottager’s Pig,” were known for eating a diet that included wind-fallen apples.

Tamworth

An ancient breed found wild for centuries in the forests of Ireland where they were known as “Irish Grazers” and later in the woods of England.