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Tender Belly Signature Dry-Rub Uncured Bacon is carefully crafted using their signature no added water process. Instead, they rub the pork bellies with freshly ground spices – including real, late-season maple sugar from Vermont – before letting the dry rub soak in for 12 days and slowly smoking the meaty slices for eight hours with real cherrywood. Starting with pork made from 100% heritage breed pigs, these hogs are raised without antibiotics, 100% vegetarian fed, and crate-free. They take longer to grow and mature, which means they have extra fattiness. That leads to more marbling, and even more tender meat with better flavor and juiciness.