Bacon is good. Great bacon is better.
Delivering the latter: the sustainable ranchers of Belcampo Meat Co., with their Bacons of the World service, taking orders now.
A one-time fee nets you a year of quarterly shipments of Belcampo’s finest.
In each box: five pounds of salt-cured hog.
Half of that’ll always be your standard American belly variety, because it’s hard to improve on perfection.
The other half changes with each shipment, rotating between English back bacon and Italian-style cuts of Guanciale and Pancetta, and ending with a fall-appropriate coffee-rubbed style dreamt up in-house.
As for the pigs, you’re looking at an Ossabaw-Berkshire hybrid, taking the best of Georgia’s rich-tasting Ossabaw Island hogs — direct descendants of the first imported Spanish stock to the New World — and mixing that with England’s fatty Berk.
Put simply: flavor country.
Sign up today and you'll have that pan sizzling come January.