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