Black Pig Meat Co. Bacon — Oh, Yeah!

Meaty, sweet bacon.

Mario Batali is a fan, as are his fellow chefs, Traci Des Jardins, Suzanne Goin and Tom Douglas.

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.

You may know them from their Zazu Restaurant + Farm in Santa Rosa and Bovolo cafe in Healdsburg, as well as Estes’ appearance on “The Next Iron Chef” in 2010.

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.

$13 per package.

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

And: Piggy Pops from Black Pig Meat Co.

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