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Tamworth Smoked Pancetta
Sweet, smoky, meaty, genuine, straightfoward. Great aftertaste
Minimum 50% Tamworth till late 2011, then minimum 75% Tamworth. Berkshire / Lancaster / Duroc mix on other side
Tamworth "threatened" breed, GAP Level 3 (pasture assisted), antibiotic free, vegetarian fed, family farm raised. Dry cured. Excetionally low cooking loss. Eat with or without cooking.
Russ Kremer, Glenn Backes, Mike Buscher, Bob Street in Osage County, Missouri
Belly
Pork, Sea Salt, Bay Leaf, Rosemary, Black and White Pepper
2-4 lbs
Whole piece, 2 inch chunks
Bacon that can stand the spotlight. Cook less and at lower heat. Use as other pancetta or eat "sashimi" style without cooking.
Anything melted
Young red wine, Stout beer, Richly flavored white wine
"That is the best bacon I've ever eaten"
— Tony Mantuano, James Beard Award Winner, Chef/Partner, Spiaggia Restaurant in Chicago
"La Quercia Cured Bacon raw & cooked gave me a pork fat high today, goofy grin and all."
—Chef Preeti Mistry, Top Chef Alum and owner Juhu Beach Club, Oakland
"Tamworth Bacon by La Quercia is one of the finest food discoveries I have found in quite some time!"
— Chef John McClure,Starker's Restaurant,
Kansas City
"We're proud to serve La Quercia in our restaurants and stores."
— Mario Batali
"Every time I sample your Tamworth Bacon to someone,
they buy it!"
— Vanessa, deli counter person at Zingerman's Delithey buy it!"
Ann Arbor, Michigan
""The bacon they must order in heaven."
— Bonnie Farrar, GlutEnvyGirl.com blogger