black pig meat co. is the brainchild of chefs duskie estes and john stewart from zazu kitchen + farm
Our pork comes from pure country pork in the Northwest. The pigs are heritage breed, raised without antibiotics and hormones, and are allowed to roam free range.
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