Uncooked Bacon?

Have you ever eaten a strip of uncooked bacon? Most bacon is cured with a brine injection that includes nitrates, and must be crisped before serving. At La Quercia, meats are dry cured using only salt as the preservative. This country curing method means that the bacon can be safely eaten without cooking. As bacon master Herb Eckhouse explained, “Try a piece right out of the package or lightly cook it in thin slices to experience the naturally sweet Tamworth pig!” After all, the red-haired Tamworth breed has been known as the “bacon pig” for generations in Osage County, Missouri. Its long, deep belly and nutty fat are perfectly complemented by a hint of apple wood smoke. We’re already grabbing our cast iron pans.