Our bacon is made with much pride by Chefs Duskie and John, owners of Zazu and Bovolo Restaurants in Sonoma as well as the Black Pig Meat Co. We first met Duskie and John at Disneyworld in Orlando.
They use 4 varieties of heritage pig and feed them locally-grown fruits and vegetables.
After slaughter, the bacon is brown sugar dry cured for up to 3 weeks before being smoked over applewood and then brought down to our kitchen.
We proudly serve the delicious cured pork on our brunch menu every weekend!
- Eric Hyman, Purchasing Manager
