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. Exceptionally low cooking loss. Eat with or without cooking.
Russ Kremer, Glenn Backes, Mike Buscher, Bob Street in Osage County, Missouri
Pork, Sea Salt, Bay Leaf, Rosemary, Black and White Pepper
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.
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
"It's hard to do much better than La Quercia's rich, buttery, dry-cured bacon"
— Ari Weinzweig
in The Atlantic
"On the palate, the flavor is first and foremost overtly porky. There's light smoke and plenty of salt, but not enough to drown out the flavor of the pig. It's got a very distinct sweetness to it, like a great prosciutto, despite the fact that the cure has absolutely no added sugar. All of the sweetness comes from the pig itself."
— Serious Eats
— Serious Eats
""The bacon they must order in heaven."
— Bonnie Farrar,