Charcuterie
Bacon
Dry-cured and smoked in-house. Our Duroc bacon has a richness and depth that industrial bacon simply cannot match.
We start with Duroc pork belly, prized for its balanced layers of meat and fat and the superior flavor that comes from well-raised pigs.
At The Pork Shop, every batch of bacon is made slowly and in small quantities using traditional curing and smoking methods.
Our Cure
Each pork belly is dry-cured with a simple blend of ingredients designed to enhance the natural flavor of the pork.
Our cure includes:
- Brown sugar
- Salt
- Curing salt (nitrites)
- Black pepper
- Allspice
The bellies rest in this cure for several days, allowing the seasoning to penetrate slowly and develop the characteristic flavor and color of traditional bacon.
Smoked with Tropical Woods
After curing, the bacon is slow smoked over carefully selected tropical hardwoods.
Depending on the batch, we may use woods such as:
- Guava wood -- slightly sweet and delicate smoke
- Coffee wood -- aromatic and rich
- Nance wood -- distinctive local character
These woods produce a gentle, fragrant smoke that complements the pork without overpowering it.
How to Cook
For best results, cook bacon slowly so the fat can render gradually.
- 1Place bacon in a cold pan
- 2Turn heat to medium
- 3Cook slowly until crisp, turning occasionally
Ingredients
Duroc pork belly, brown sugar, salt, curing salt (nitrites), black pepper, allspice.