They worked for 4 years with Russ Kremer in Central Missouri (Ozark’s) to develop a regular supply of heritage pork raised in ideal conditions with year round access to hillside pastures and these pigs never see antibiotics. La Quercia carefully selects and trims each belly before covering it sea salt, pepper, bayleaf and rosemary. No nitrates in this recipe – nor any vegetable based nitrates like celery powder, celery juice extract, beet juice, etc… Just great meat, salt, spices and smoke. This process maximizes the deliciousness of the meat and celebrates the breed and all of it’s flavor. Once the meat is dry enough, they age the bellies slightly and then smoke them with apple wood. The result is a delicate, sweet meat.
Tamworth is known as a remarkable “bacon pig”— find out why!
Visit La Quercia WWW.LAQUERCIA.US