- Bring Home The Bacon™ - Bacon FAQ’s
Bring Home The Bacon™ - Bacon FAQ’s
Tell me about your bacon?
It’s heritage bred, vegan fed, free-range, pasture raised, hormone and antibiotic free, made just like grandpa used to make bacon!
How long will it last?
Our bacon will keep for 3-4 months if kept unopened in the refrigerator. Once opened, use within 1-2 weeks. If storing in the freezer you'll be fine for 4-6 months (longer actually, but we hope it doesn't stay there that long)!
Where is it made?
What’s in your cures?
Our cures are organic and use raw organic maple or raw organic cane sugar, unrefined sea salt and other natural ingredients.
Our unique cures result in a bacon that has 30%-50% less sodium and less than 2 grams of carbohydrates per serving than your typical bacon.
What is dry-cured?
With traditional dry curing, the cure is rubbed on the surface of the bellies and they are allowed to cure for 7-30 days. Our bacon cures for 13 days, the second longest cure in the country.
This produces a bacon with minimal shrinkage and maximum flavor. A half pound of our dry-cured bacon will cook down to a net weight that is approximately equivalent to the net cooked weight of a pound of store bought wet-cured bacon.
What is wet-cured?
Wet curing uses a brine solution that is pumped into the bellies. This allows processors to produce more bacon much more quickly. Typically they can cure a pork belly in 4-6 hours.
You know how when you fry store bought bacon you get that milky white liquid in the bottom of the pan? That’s the phosphate coming out of the pork belly. The phospate was used in the cure to get the belly to hold the water from the wet cure so that they can get you to pay for more water and less meat. Typical wet-cured bacon contains 35%-40% water. That means you are paying more for less!
Bottom line? That’s why your typical store bought bacon shrinks up so badly when you cook it, all the water is being cooked out of it.
Does it have nitrates?
Does it have nitrites?
Yes. Based on our cure time and the oxidation-reduction rates for nitrates, our residual nitrite levels are calculated at near zero, between 1-2 parts per million, per serving.
What’s the difference?
Nitrates are a naturally occurring substance found in all produce. The body breaks nitrates down into nitrites for use throughout the body. Fun fact? The average person produces more than 60 mg of nitrite in their saliva every day!
Want more fun facts about nitrates? A typical serving of spinach or kale will have 2200-4700 parts per million nitrates that will be broken down into nitrites. The same sized serving of cured bacon will have less than 5 parts per million nitrites. That’s 400-800 times less nitrites in your bacon than there is in your healthy vegetables.
Nitrites are necessary to actually cure the meat and prevent botulism (because that’s what the nitrite does). The USDA requires any producer not using curing salts to label their bacon as "uncured" for the safety of the consumer. This is a warning, not a statement suggesting that the "uncured" bacon is better for you. Most of these "uncured" bacon products use celery or spinach powder and the final product has a residual nitrite content that is orders of magnitude greater than products using curing salts.
For those who believe that the "uncured" bacon they are buying at the store is not really cured with nitrites, look at it's color. Using nitrites to cure bacon will always produce that nice pinkish - reddish color that we've come to know and love with bacon. Truly uncured pork will always look grey when cooked. Don't believe what the package tells you, believe what you can see with your eyes once you've cooked the bacon!
Is this your bacon?
Yes. Our cures, our recipe, our process.
Where do the pigs come from?
The owner of go lb. salt grew up in Iowa and used to raise hogs. We understand the importance of humanely raised animals and the difference in flavor between the various breeds of pigs. We have a relationship with the farmer in Iowa that we get the pork belly from. This means that we are working with the freshest product possible, because typical time from hoof to our door is usually 5 days!
How are they treated?
Completely humanely. No farrowing crates, no gestation crates. The sows are place in a special barn and pasture that is set up so that the piglets are allowed to roam and range on the farm. Once weaned, they are still allowed to roam and range.
Where can I get this bacon in the future?
If you are in the Greater Phoenix area, you can find our bacon at the Gilbert Farmers Market, the Fountain Hills Farmers Market, The Market by Jennifer's and online. We are also working with local and national grocery store chains to make it available there too. Follow us on Facebook or Twitter for news about new retail locations.
Why does it look so fatty?
That’s what pork belly looks like. You notice though that this pork belly is actually much less fatty than most of the bacon you see at the store. This is part of the inherent characteristic of the heritage breed used. More meat, less fat... and much more flavorful over all.
What do I do with the...
Original? (maple cured, applewood smoked - no cane sugar)
This is a great breakfast bacon or any where you would use traditional bacon.
Herb? (maple + herb cured, applewood smoked - no cane sugar)
This is a great sandwich bacon - BLT’s, Burgers, Turkey Club, etc.
Chocolate? (chocolate & vanilla infused cane, smokehouse cooked)
Breakfast - pancakes & waffles.
Great for Bacon Shell Cannoli’s
As a snack with a glass of red wine or bourbon!
Black Truffle? (maple + truffle cured, smokehouse cooked)
Wrapped around filets.
On grilled cheese, or in mac & cheese.
Great w/ eggs benedict, or in pan fried brussels sprouts.
A great special occasion bacon until you realize you want to eat it every day!
Where do your truffles come from?
France & Italy