Locally-sourced and ethically raised beef.
WHY WE LOVE THIS: Our beef bacon is made from the beef navel. Similar to pork belly, it has layers of fat and lean muscle that creates the crispy, flavorful bacon we all love. The navels are tumbled in a vacuum tumbler for 6 hours with a brine consisting of water, salt, brown cane sugar, black pepper, sodium nitrite.
After tumbling, the navels sit overnight to allow the cure to set and then are hung on smoke carts. They are smoked/cooked until the internal temperature reaches 155°F.
Bacon ends are the odds and ends after we slice our bacon. They still have all the flavor but aren't neatly sliced, which we don't think matters all that much. Bacon ends are perfect for adding bacon flavor to anything: baked beans, brussel sprouts, salads, or even cover them in chocolate, there isn't much these ends can't do!
- 1 lb per pack
- Shelf life: four weeks in the fridge or up to one year frozen
- Let thaw in the refrigerator or cook from frozen
FOM THE CHEF: Beef bacon ends are best cooked in the oven at 400°F for about 20 minutes, but we suggest starting to check for crispy-ness at 15 minutes as cooking times can vary. Beef bacon ends can be used to top nachos or pizza, use as a base for beans, chili, or stew, and can be used for a creamy Carbonara with corn.
RAISED RESPONSIBLY: Like all of our meat, this comes from farmers who raise their animals with respect. They follow strict animal-welfare guidelines that we developed in partnership with the ASPCA. These farmers work hard every day and in return, we take care of them by paying fair and consistent prices for their animals. We think that makes sense.