Subscription: Kurobuta Thick Cut Bacon
Full Prep
Freezer Friendly
Snake River Farms ships its famous Kurobuta thick cut bacon nationwide on Goldbelly! Snake River Farms’ traditional thick cut bacon is lightly cured and smoked over a custom blend of real hardwood maple, birch, and beechwood. Snake River starts with 100% Kurobuta (Berkshire) pork belly for flavorful and succulent bacon that will make friends and influence people. This flavorful bacon is the perfect combination of marbling and meat that captures a slightly sweet flavor with a mild smokiness.
Founded by Robert Rebholtz, Snake River Farms began with a small herd of wagyu cattle from Kobe, Japan, that were later crossed with premium American Black Angus to create an entirely new herd. Since 1968, Snake River Farms has been raising cattle along the high plain of the Snake River in Boise, Idaho, and providing some of the U.S.‘s best restaurants, like Thomas Keller’s French Laundry, with American wagyu beef, Berkshire hogs, and Kurobuta pork. All of Snake River Farms’ cuts are wet-aged for 28 days, yielding tender, well-marbled, red hued ranch-to-table wagyu beef and filet mignon.
This package includes 2 packs of Kurobuta Thick Cut Bacon
- Each pack weighs approx. (1.5 lbs.)
- Products are shipped frozen with dry ice.
- All products are raw and required cooking after they have thawed.
- Upon arrival, products can be kept frozen for up to 6 months
- Products can be kept in the refrigerator for up to 12 days
- To serve, thaw in the refrigerator before cooking. Smaller cuts like steaks and chops thaw overnight. Larger items like roasts and hams will take 2 or more days.
- 100% Natural Pork, No Added Hormones
American Raised Wagyu Beef and Kurobuta Pork
American Raised Wagyu Beef and Kurobuta Pork
Providing some of America’s finest restaurants with American wagyu beef and Berkshire hogs, Snake River Farms has been raising cattle along the high plain of the Snake River in Idaho since 1968. This family-owned business started with only a small herd of wagyu cattle brought over from Kobe, Japan. Once in America, the Japanese cattle, known for being incredibly tender and flavorful, were crossed with premium American Black Angus to create an entirely new herd that chefs consistently praise for its rich, succulent flavor. All of Snake River Farms’ cuts are wet-aged for 28-days, which limits its exposure to air and makes for a juicer and tender final product that this family of ranchers is proud to raise.
Serve yourself from ranch to table.
