Heritage bacon, for the finer moments

Let’s say you drink wine. On a weeknight, you might be happy to come home after work and pop open a simple blend that goes with a grilled burger. It tastes good enough to suit a Monday night.

Fast forward to the weekend: You crave a more complex wine, so maybe you’ll search your stash for an older Bordeaux or fine Pinot Noir. We like those sophisticated wines when we have the time and energy to savor them.

That’s also how we feel about bacon. Yes, BACON. There are Monday bacons, and there are weekend bacons. We love them, both but the weekenders are extra-special.

Such specimens can be found in the selection of fine bacons from Johnston County Hams in Smithfield, N.C., a southern pork mecca where the 60-year-old company has been cranking out heritage-quality hams and other smoked meats with an emphasis on quality. The company even produces a boutique-level ham that rivals Italian prosciutto. And that’s what we call good.

But you know us. We’re bacon people. We love the stuff. And we love the dry-cured bacon slabs and sliced bacons from Johnston County Hams. We think the samplers are the way to go, but we’ll let you decide. Take a look here:

Still not sure? Consider Johnston County uses the old-school curing process. It’s a craft based on the traditional curing process used by early American settlers and perfected by the legendary curemaster Jesse Brown. Plus The New York Times, Esquire, Wine Spectator, Men’s Journal and Southern Living are just a few of the media outlets that have featured the quality of Johnston County’s cured pork.

Try the bacon. Maybe a ham, too. We think you’ll taste something special. Of course, we won’t be surprised if you start building a special dry-cured pork collection for those weekend indulgences. Just like that special wine.

Johnston was kind enough to give all Bacon Today readers a 10% off coupon on their fine products.  At the time of checkout enter the coupon code: bacontoday10.

Enjoy