Serenaded By Songwriters - Savored By Carnivores
There are all sorts of reasons Bill E’s tastes better than your average bacon, starting with how the pigs are raised on the 25 Midwestern family farms where the pork comes from. Berkshire Red and Chantilly White pigs are specially bred for maximum meatiness and flavor, then Bill E hand-cures the meat for eight days in pink curing salt and heavy duty brown sugar made with real molasses. The pork bellies are turned every other day to enrich the process before being cold-smoked in hickory, producing exceptionally tender meat that’s sweet and savory.