Two things that were made for each other: Pork and Maple Syrup. Cured for seven days with sea salt and locally produced Crown Maple Syrup. This bacon has just the right amount of sweet and salty and smokiness.
Produced locally by JACüTERIE, an artisanal charcuterie company in the Hudson Valley of New York. Jacuterie operates out of their own USDA-inspected facility, where they specialize in European-style dry cured salami, whole muscle charcuterie, and small batches of fresh sausages. While they may take their inspiration for flavors from across the globe, all their products are made locally in the Hudson Valley, sourcing meats and other ingredients from as many local sources as possible.
