The peanut is what makes this bacon. We finish our hogs on millet and peanut, and the peanut is high protein and high fat. It puts a quality in the belly you do not get any other way. This is bacon like no other, and the finish is the reason.
Thick cut and lightly hickory smoked, built around the one thing that sets Mangalitsa apart from every other pig. The fat is soft, delicate, and clean rendering, closer to fine charcuterie than anything off a grocery shelf.
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Breed: Purebred heritage Mangalitsa pork, never crossed
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Pasture: Slow grown on rotated pasture to 18 months
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Finish: Millet and peanut. No antibiotics, no hormones, no soy, no GMOs
Cut & Options
- Thick Cut Sliced Bacon
- Bacon Ends & Pieces
Available in 1 lb and 3 lb packs.
Flavor & Texture
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Smoke: Light hickory, never overpowering
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Fat Structure: Naturally soft and clean rendering
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Mouthfeel: Buttery, not greasy
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Texture: Thick, meaty slices that crisp up while staying tender
Signature Use: Bacon Burnt Ends
One of our favorite ways to use this bacon. Slow cook it down until tender, then glaze with Red Bark Rub, SPAG, and a touch of maple syrup for a caramelized, smoky sweet finish.
Use
- Classic breakfast bacon
- Blackstone or cast iron cooking
- Wrapped on roasts and vegetables
- Diced for beans, greens, and soups
- Rendered for premium cooking fat
- Bacon burnt ends with Red Bark, SPAG, and maple syrup
