Our Tarska Bacon begins with a pork belly – deboned by hand – and after dry-curi…


Our Tarska Bacon begins with a pork belly – deboned by hand – and after dry-curing, is then smoked for 72 hours. It is then rubbed with our blend of spices and beef blood, then smoked again for another 24 hours providing a very unique and unforgettably delicious taste. This is not only a favorite of ours, but also of Andrew Zimmern who had this to say:

“The tarska bacon [at Muncan Food Corp.] is phenomenal. Best in nation. After that, your call. Muncan is a gift from heaven.”



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This entry was posted on Thursday, December 1st, 2016