1/2 lb. whole piece rind on

salt cured pork belly, aged 1.5 months. a savory addition to any pastas, pizzas or vegetable dish. salt cured with white wine, black pepper, garlic, juniper and nutmeg.

ranchers we partner with:

encina farms iberico in middletown, CA

stemple creek in tomales, CA

devil’s gulch ranch in nicasio, CA

napaluma farms in petaluma, CA

pajaro pastures in corralitos, CA

click here for a fun winter take on a traditional carbonara recipe.