- Iberico pork, pasture raised in Texas
- Hickory smoked
- Rich, salty country-style bacon
- From the Trails End Ranch in Comfort, Texas
- 100% Iberico breed pigs, flown in from Spain
- Size - 14 oz/396 gr - About 10-12 slices per package
From the Hill Country of west Texas comes this rich, flavorful bacon, a marriage of the hearty Spanish breed and wide-open ranchland. The Iberico pork bellies are salted and hickory smoked for a country-style bacon with a meltingly delicious texture and intense smokiness. This isn’t Oscar Mayer bacon! It is smokier, richer and more salty than the bland supermarket version. FOR BEST RESULTS, COOK UNTIL TENDER - NOT CRISPY. A little goes a long way, whether you enjoy a slice with breakfast or crumbled in your favorite recipe.
Our 100% Iberico breed pigs are raised on the Trails End Ranch by Ashly Martin, a third-generation rancher in Comfort, Texas. His property is studded with Texas live oak and mesquite trees, as well as abundant prickly pear cactus. The pigs live their days roaming freely, feasting on acorns, grass, herbs, sweet mesquite beans, prickly pear fruit and any other goodies they can find. Their diet infuses the pork with intense flavor, and plentiful exercise means the meat is marbled with flavorful fat.
A few years ago, a group of purebred Iberico pigs was flown in from Spain. Released on the 1500-acre ranch, the hearty animals thrived in Texas, a similar terrain to the 'dehesa' rangeland of western Spain. Texas live oaks provide plentiful acorns, the Iberico pigs’ favorite food in Spain, and they absolutely devour sweet mesquite beans and prickly pear fruit. Both are full of nutrition and antioxidants and add a uniquely Texan flavor to the pork.
Once they are weaned, all the Texas Iberico® pigs live outside their entire lives, wandering the pasture together with over an acre of rangeland per pig.
There are about 10-12 slices of bacon per pack.
Pork, salt, sugar, sodium nitrite.
Serving size 2.8 oz (78g). Servings per container 5. Calories 390. Total fat 39g (60%), Saturated fat 14g (71%), Trans fat 0g (0%). Cholesterol 55mg (18%), Sodium 1100mg (48%), Total carbohydrate 4g (2%), Dietary fiber 1g (3%), Sugars 2g, Includes 10g added sugars (0%). Protein 7g. Vitamin D 0%, Calcium 0%, Iron 6%, Potassium 0%. *Percent Daily Values are based on a 2,000 calorie diet.
All information listed on our website, including nutrient content information, ingredient lists, and information relating to health claims is for informational purposes only and not provided as medical advice. You should carefully read all information in the actual product packaging and labels, including for food allergen, nutrient content and qualified health claims before using or consuming a product. La Tienda does not assume any liability for inaccuracies or misstatements about products.
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May We Suggest
"Inedible due to the salt content. I have had other brands of Iberico that were spectacular. If Texas Iberico would make a variety with 1/3 of the salt content, I might buy it."
Jory - Ft. Worth, TX March 2020
"It is not like bacon done in the U.S., I was very happy with it's flavor. I appreciate the salty taste. Very nice."
Daniel - Dallas, TX December 2019
"Way too salty. I could hardly eat it and my wife made it through one slice. The rest went into the trash. We will never order it again. After all these year this was our first real disappointment with La Tienda."
George - Murphy, NC November 2019
"Tastes nothing like Ibérico bacon, way too salty and none of the slight sweetness. Unlike Ibérico the fat doesn’t start to melt at room temperature, a benefit of real Ibérico bacon is the healthy fats - this is NOT the same thing! I don’t mind paying more for authentic Ibérico and Ibérico de Bellota bacon, but I won’t be buying this salty knockoff again."
Rebecca - Chesapeake , VA April 2019
"This bacon is great! Thick smokey slices very rich flavor! So good!!!"
Ernest - Comfort, TX April 2019
"This bacon is so good. I used it to make BLT sandwiches which were outstanding. Tastes the way bacon use to taste."
Deidre - Washington, DC April 2019