black pig meat co. is the brainchild of chefs duskie estes and john stewart from zazu restaurant + farm

the pigs
Our pork comes from Carlton Farms in the Northwest. The pigs are heritage breed, raised without antibiotics and hormones, and are allowed to roam free range.

the process
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 bacon
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

IRON CHEF: REDEMPTION
Find out if Duskie can cook her way onto Season 5 of
The Next Iron Chef

       
KING & QUEEN of PORC!
Aspen Food & Wine, 2011
STORY HERE