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Everyone loves this locally produced bacon! Black Pig Bacon's pigs are sustainably raised on family farms that respect the land and the animals in their care. the pigs are heritage breed, raised without antibiotics and hormones, and are allowed to roam free. Most bacons you find on the market are wet cured injected fast and smoky from liquid smoke in a process that takes less than a day. we slow down and make sure it tastes good and the animals are treated right. our bacon is dry cured with brown sugar for up to 21 days and then finished with applewood smoking for about 12 hours. we are focused on quality not quantity. The result is a bacon that is perfectly balanced in salt, sweet, and smoke; complex from the brown sugar and real wood smoke; and one where you can taste the quality of the pork. INGREDIENTS: Pork, brown sugar, salt, sodium nitrite, spices. This bacon starts with the belly of the beast heritage breed pigs raised on a certified-sustainable farm, to be exact! The pork is hand cut by Black Pig Meat Co. in California and sits in brown sugar for up to 21 days. According to chef and restauranteur Mario Batali, This is a perfect bacon for both breakfast and for a smokin' carbonara maybe at the same time?? With a super-studded black pepper edge, every bite is a treat on its own but we suspect you'll use it for much, much more! Even when cooked up and crisp, these strips maintain a really nice chewiness that's incredible in sandwiches and omelets, or sliced up atop salads.
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