Tender Belly’s signature dry-rub includes fresh ground juniper berries; late-season maple sugar from Vermont; and specialty spices from the company’s custom spice blenders. For the Habañero bacon is covered in a dry rub that combines sweet with heat, smoked in cherry wood and uncured.
Tender Belly is the creation of Shannon and Erik Duffy, two brothers from Iowa, who responded to consumer demand for clean and premium pork products.
“We’re pushing boundaries, challenging conventions, and redefining expectations of good quality pork products such as ham and bacon,” Shannon Duffy said in a statement. “We’re disrupters in the pork space not because we want to be, but because we know that consumers are searching for a better product and we’re here to deliver it. We founded our business on our obsession with making great bacon and a passion for heritage pigs from Iowa that are naturally grown with no antibiotics, no hormones, no gestation and no nitrates or farrowing crates.”
