In case you didn’t know, December 30 is National Bacon Day (bacon for breakfast is basically a moral imperative). Here are four of our favorite local-ish brands so good you’ll want to celebrate bacon all year long.
First produced for the Hapsburgs (you know it’s going to be good), Mangalista pork comes from a special breed of wooly, Hungarian pigs famed for rich meat and silky fat. Now raised in the US, New York-based Mangalista by Møsefund creates seriously superior bacon with a flavor that is gently smoky and deeply porky. And don’t throw out those drippings: They’re great for all kinds of cooking and baking.
Where to Buy: Bedford Community Farmers’ Market (Saturdays 10 a.m. –2 p.m.), also the exclusive farmers’ market vendor for John Boy Farm, which makes a locally raised, splurge-worthy bacons.
Based in the Hudson Valley, JACüTERIE riffs on the traditional salt-and-sugar cure by incorporating alternative local sweeteners like honey or maple syrup. In addition to its most popular maple bacon, made with Crown Maple Syrup, flavors include honey-garlic and sweet-chili varieties.
Where to Buy: RiverMarket has the honey-garlic and sweet-chili bacons at in its Tarrytown market space.
At his Dobbs Ferry shop, craft butcher Matt Campbell makes bacon with pasture-raised Tamworth-Berkshire hogs from Meili Farm in Amenia, NY. The method is simple, says Campbell. “Just great pork, salt, brown sugar, and smoke.”
Where to Buy: Direct from Campbell Meats (3 Cedar St, Dobbs Ferry); www.campbellmeats.com
Located in Lagrangeville, this local smokehouse makes nearly a dozen thick-cut varieties, including classic bacon, maple-cinnamon, and cracked four pepper. Feeling a little more adventurous? Experiment with flavors like everything-bagel spice, smoked garlic, and apple pie.
Where to Buy: DeCicco & Sons carries a multiple flavors (as well as Mountain Products Smokehouse sausages) at its seven locations.