Title
Standing Stone Heritage Pork Bacon (Avg Weight 1.0 lb pk)
The price shown is an estimated deposit based on average weight. We will weigh your specific cut and adjust the final charge (up or down) at fulfillment.
Standing Stone Heritage Pork Bacon (Avg Weight 1.0 lb pk)
The "Breakfast Game Changer" — Real Smoke, Real Meat, No Water. This is the product that will ruin you for grocery store bacon forever. Sourced from our partners at North Georgia Meat Company (NGM), this bacon comes from Heritage breed hogs (often Berkshire or Duroc crosses). Unlike the pale, watery commodity pork found in supermarkets, Heritage pork is known for its deep rose color and creamy, superior fat quality. This bacon isn't pumped full of saline solution to add weight; it is dry-cured and smoked naturally. When you cook it, it doesn't steam or shrink away to nothing—it crisps up beautifully, offering a perfect balance of savory meat, sweet smoke, and melt-in-the-mouth fat.
Why It’s a Staple: It is the ultimate kitchen utility player. Obviously, it is the king of the breakfast plate, but its uses go far beyond eggs. Because the fat quality is so high, the rendered grease ("liquid gold") is a cooking medium in itself—perfect for sautéing greens, frying eggs, or roasting potatoes. Whether wrapped around a filet mignon, diced into a Carbonara, or layered into the world's best BLT, it elevates every dish it touches.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: Cured & Smoked Pork Belly (Sliced)
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Source: North Georgia Meat Company
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Diet/Breed: Heritage Breed Pork
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Portion Size: Avg 1.0 lb Pack
💡 The Chef’s Method: Start cold, end crispy.
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The Pan: Place the bacon strips in a cold cast iron skillet or baking sheet. Do not preheat the pan.
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The Cook: Turn the heat to medium-low. By bringing the bacon up to temperature slowly with the pan, you allow the fat to render out gradually. This prevents the bacon from burning/curling instantly and ensures it cooks evenly.
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The Flip: Turn occasionally. If baking, 400°F for 15-20 minutes usually does the trick without the mess.
-
The Gold: Do not throw away the grease. Pour the rendered fat through a strainer into a glass jar and keep it in the fridge. Use it instead of butter or oil for your next meal.
-
Target Texture: Cook until the fat is translucent and the edges are golden. Remove just before it looks fully crispy—it will firm up as it cools on the paper towel.
Standing Stone Heritage Pork Bacon (Avg Weight 1.0 lb pk)
The "Breakfast Game Changer" — Real Smoke, Real Meat, No Water. This is the product that will ruin you for grocery store bacon forever. Sourced from our partners at North Georgia Meat Company (NGM), this bacon comes from Heritage breed hogs (often Berkshire or Duroc crosses). Unlike the pale, watery commodity pork found in supermarkets, Heritage pork is known for its deep rose color and creamy, superior fat quality. This bacon isn't pumped full of saline solution to add weight; it is dry-cured and smoked naturally. When you cook it, it doesn't steam or shrink away to nothing—it crisps up beautifully, offering a perfect balance of savory meat, sweet smoke, and melt-in-the-mouth fat.
Why It’s a Staple: It is the ultimate kitchen utility player. Obviously, it is the king of the breakfast plate, but its uses go far beyond eggs. Because the fat quality is so high, the rendered grease ("liquid gold") is a cooking medium in itself—perfect for sautéing greens, frying eggs, or roasting potatoes. Whether wrapped around a filet mignon, diced into a Carbonara, or layered into the world's best BLT, it elevates every dish it touches.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Cured & Smoked Pork Belly (Sliced)
-
Source: North Georgia Meat Company
-
Diet/Breed: Heritage Breed Pork
-
Portion Size: Avg 1.0 lb Pack
💡 The Chef’s Method: Start cold, end crispy.
-
The Pan: Place the bacon strips in a cold cast iron skillet or baking sheet. Do not preheat the pan.
-
The Cook: Turn the heat to medium-low. By bringing the bacon up to temperature slowly with the pan, you allow the fat to render out gradually. This prevents the bacon from burning/curling instantly and ensures it cooks evenly.
-
The Flip: Turn occasionally. If baking, 400°F for 15-20 minutes usually does the trick without the mess.
-
The Gold: Do not throw away the grease. Pour the rendered fat through a strainer into a glass jar and keep it in the fridge. Use it instead of butter or oil for your next meal.
-
Target Texture: Cook until the fat is translucent and the edges are golden. Remove just before it looks fully crispy—it will firm up as it cools on the paper towel.