After all, what’s not to like about artisan bacon from heritage pigs that’s dry cured with brown sugar for up to 21 days, then smoked with applewood for 12 hours — and made by talented Sonoma chefs, husband-and-wife, John Stewart and Duskie Estes.
But you ought to get to know them for their bacon, too.
I recently received a sample to try. Thick-cut, it’s quite meaty. The flavor is much less salty than most supermarket bacon. There’s a wonderful pure pork sweetness to it, too. Stacked high, it would make a very fine BLT.
The bacon is made by the couple’s Black Pig Meat Co. A 12-ounce package is $13. Or go whole hog and join the company’s Community Supported Bacon Club, which will get you a 12-ounce pack of bacon every month for a year, all for $129.
More: My Q&A with Duskie Estes
And: My Dinner at Bovolo