Black Pig Meat Co. is the brainchild of chefs Duskie Estes and John Stewart from Zazu Kitchen + Farm in Sebastopol, California. These two chefs decided to make bacon the right way by curing their sustainability-raised, heritage pork for up to 21 days and smoking it with applewood for close to 12 hours. The finished product is sweet, salty, smoky and delicious!
Looking to taste some of this award winning bacon for yourself? You're in luck! If you live in or are visiting Sonoma County, you can head to Zazu Kitchen + Farm and enjoy some artfully crafted dishes from Duskie and John and see why their bacon so sizzling.
"Delicious, delicate and nuanced with just the right amount of parliament funkadelic to make George Clinton happy. This is a perfect bacon for a smokin carbonara..." - Mario Batali
"The best bacon I've had. Great pork flavor...not too sweet or smoky, absolutely delicious." - Traci des Jardins
Want to incorporate Black Pig into some of your own recipes? This amazing bacon can be found in in multiple markets across the North Bay Area, such as Andy's Produce, Big Johns and Oliver's Market, just to name a few. If you live outside the area and want to try some for yourself, you can shop their online store.
Brussels Sprouts and Black Pig Bacon with Sebastopol Apples
1. In a large saucepan over medium-high heat, render the bacon until slightly browned, a few minutes. Add Brussels sprouts; cook until browned on at least one side, about 3 minutes. Add shallots; cook 1 minute more.
2. Add vinegar, then toss to combine. Add frisee, apples, almonds and olive oil; toss. Season to taste with salt and pepper. Serve garnished with cheese.
-- Duskie Estes and John Stewart, Zazu Kitchen + Farm