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.
Mangalista by Møsefund
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
Mountain Products Smokehouse
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.