We've been raising pigs for over a decade. Our very first butcher day, we went out on a limb and cured the jowls to bacon. The result was the most delicious, lip-smacking bacon we've ever had. Ever since then, we've been making Guanciale, the Italian term for cheek bacon with our simple bacon recipe - only the cut is different. No nitrates, just Himalayan salt, organic brown sugar and pepper. Perfect for carbonara, or any other recipe that calls for bacon or pancetta - really, any meal - fry it up with eggs and you won't be disappointed.
North Mountain Pastures is a small family farm dedicated to producing great food using ecologically sound production practices. We farm on 84 acres in Perry County, Pennsylvania, in a way that heals the land, nourishes people, and treats animals with respect. This means animals are naturally raised outdoors, on grass or in carefully managed woodlots, and fed only non-GMO grain. We don’t use hormones, antibiotics, or other chemicals to medicate livestock.
Worried you don't know how to cook? Here's the thing, the quality of your ingredients is sort of like a cheat code for cooking. Your dish is only as good as your weakest ingredient. Grab some fresh produce, a good NMP sausage, and some potatoes, rice or polenta...you got a meal!
We shared some of this bacon with restaurant owning friends, and the decision was pretty unanimous that this was absolutely the best bacon ever. Never going back!!!!