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Bacon! The name alone triggers memories of lazy Sunday brunches, hot winter breakfasts, a crisp and smoky indulgence on a sandwich, or luxuriously ringing a choice cut of filet mignon. No matter what connotation, a thick cut of your favorite bacon brings to mind, you are sure to love this sampler of three different bacons that go from sweet and salty to peppery to gamey.
Includes:- Applegate Farms Sunday Bacon: Applegate Farms uses select cuts of antibiotic-free pork, and season it with natural ingredients like sea salt and brown sugar. Then they smoke it for hours over applewood. (8 oz.)
- Hickory Smoked Virginia Bacon: The Edwards family has produced Virginia's finest hams, bacon, and sausage since 1926. They still use Pop Pop's curing recipe and still smoke bacon the way he taught. (12 oz.)
- Vermont Maple Cured and Cob Smoked Bacon: Melow, smooth smoke flavor with a finish of Vermont maple syrup sweetness (12 oz.)
Please note that any item temporarily out of stock will be substituted with a similar item of equal value.
This item is not packaged as a gift. If you would like the gift packaged version of this item you will need to add this item to your cart and then select our "Create Your Own" basket option to your cart for an additional $19.99.
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Speck is a type of bacon from the South Tyrol region of Italy. Made by Recla, a well respected producer since 1919, this meat is rubbed with a mix of spices that is a well kept family secret. Basically it is a mix of rock salt, sea salt, pickling salt, pepper, juniper berries, various herbs and a hint of allspice. Two weeks of dry curing is the first stage in preserving the meat. The speck is then lightly cold-smoked over beechwood chip, producing its signature flavor. The individual pieces of speck are then stacked carefully for maturing in aging cellars, where the product loses about 40% of its weight in the slow drying process. This maturing is important for the bacon to become truly tender. Unlike American bacon, this type of bacon does not require any additional cooking - simply bring it to room temperature and slice it. Serve it with or without its spicy crust. |
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The Nueske's family immigrated to Wittenberg, Wisconsin in 1882, bringing with them their European skills of smoking with Applewood, and dozens of recipes for spicing and curing meat. These recipes were generations-tested and improved to perfection. After all, they were for the family... they had to be good!
Looking for the best in premium smoked bacon? Here's one The New York Times described as "the beluga of bacon, the Rolls-Royce of rashers..." the superior-quality bacon that gives you "more sizzle than shrivel." |
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Pancetta is a traditional Italian specialty, used in a similar manner to the way we use bacon. Beretta makes a particularly excellent Pancetta from first choice pork belly. Just after production, the Pancetta is carefully salted, then flavored with select spices and tightly rolled. It is then dry-cured under the strictest quality control standards. By combining a time-tested recipe with Beretta's legendary quality, you can be sure that the Pancetta you bring home is the Italian original. |
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The Edwards family has produced Virginia's finest hams, bacon, and sausage since 1926. They still use Pop Pop's curing recipe and still smoke bacon the way he taught: slowly and patiently in your own smoke house. The result is a genuine, hickory-smoked bacon that fills your kitchen with the enticing aroma of real country cooking. You'll be amazed at how little Edwards bacon shrinks when cooking, and how great it tastes. When you serve Edwards Virginia Bacon for breakfast or any meal, you and your family will see, smell, and taste the quality difference. |
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