Double Smoked Uncured Pork Bacon
340 g (12 oz)
Center-cut all-natural pork bacon, uncured (no nitrites or nitrates added) and dry-cured options, naturally smoked over real Applewood or Hickory in small batches, chilled then smoked again a second time through cold smoke process creating a more robust smoky flavor. Added with a just a feel of turbinado sugar for a nice balance of salt and sweet.
- ⦁ No added nitrates or nitrites
⦁ No artificial flavors or ingredients
⦁ No antibiotic
⦁ No added hormones
⦁ All vegetarian feeds
⦁ Gluten free
⦁ Certified Humane
Niman Ranch raises livestock with care in sustainable and humane agricultural practices, raised outdoors or in deeply bedded pens, never given antibiotics or added hormones and are only fed 100% vegetarian diet of high quality, to provide only the finest tasting meat.
Ingredients: Pork prepared with water, salt, turbinado sugar, celery powder.
How to Cook:
Separate slices, then cook to desired crispness.
PAN: Brown 10 to 12 minutes over medium heat, turning frequently.
MICROWAVE: Use microwave-safe plate. Cover slices with paper towel. Cook on high for 2 to 3 minutes for 2 slices. 4 to 5 minutes for 4 slices.
BROILER: Place in broiler-safe pan 4? below heat for 3 to 4 minutes each side, checking frequently.
OVEN: Bake in an oven-safe pan at 400°F for 12 to 18 minutes. No turning necessary.
Storage: Keep Refrigerated Below 40 °F At All Times or in the Freezer.
Shelf Life: 6 months frozen
Niman Ranch Bacon Tomato Cherry Pepper Jam
*recipe courtesy of nimanranch.com
3 cups diced Niman Ranch smoked bacon
6 Pimiento (cherry peppers), sliced
4 white onions, peeled and thinly sliced
14 whole cherry tomatoes
4 garlic cloves, peeled and chopped
½ cup white balsamic vinegar
¼ cup honey
Place a heavy bottom skillet over medium-high until hot.
Add the diced bacon to the pan, cook for 15 minutes stirring often to keep from burning.
Reduce heat to medium, and cook 30 minutes, stirring often, or until crisp.
Add peppers, tomatoes, onions, and garlic to bacon; stir to incorporate.
Increase heat to high and bring to boil. Reduce heat to low-medium heat.
Add the vinegar and honey, stirring to incorporate.
Simmer, allowing vegetables to release their moisture and cook down until jam-like consistency, about 45 minutes to 1 hour.
Remove from heat, spoon into containers and allow to cool.
Serve at room temperature on baguette or as a part of a charcuterie platter.
*Store in refrigerator for up to two weeks.