“Hurry, Hurry, Step Right Up”. Welcome to this episode of the ‘Bacon Revue’. Belcampo Meat has revealed their inaugural offering of bacon and we have her on stage tonight. The charcuterie performers of Belcampo have sung a new tune that may change in the future. This bacon is a work in progress.
The pedigree of Berkshire and Ossabaw Island hog cross is very impressive. Ossabaw Island hogs are prized for having the same qualities of the’ Black Iberian’ pig used in the creation of cured hams. This special pork belly is cured with celery juice extract. Celery juice is a natural form of nitrites. Sugar and salt and a kiss of mesquite smoke round out this curing process.
This slab smells deliciously smoky. The meat to fat ratio is appropriate. It fried up nicely with a lower heat. This bacon has a lot of sugar and a high heat can scorch our rashers. It was hard to be patient while the smells of frying bacon entertained our taste buds. Our initial taste revealed a sweet chewy porky flavor. The pork flavor was very rich and almost had a resemblance to mild beef. It was very pleasurable. The smoke was not overpowering and very complimentary. Salt was in good balance. The only factor that was out of kilter was the sweetness. A heavy hand with the sugar cure was prevalent.
Overall we were very pleased with this work in progress. The butchers of Belcampo have claimed they are tinkering with the recipe. A little less sugar and this bacon is a very fine offering of the meat we all love. Belcampo bacon will receive a rating of 3.75 stars out of 5.
Rating: 3.75 stars out of 5
Where: 2405 Larkspur Landing, Larkspur, Ca. 94939 415 448-5810