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And what better place to find the secrets of great drink-making than The New York Times
Designed and printed in USA
It was over three decades ago in 1982 that we were first introduced to Aldo Armato
Alessandra
whether dry or wet
Bacon rare And what better place toBacon! Smoking Goose Applewood Smoked Bacon 12 oz. This bacon, tho. Bring it home, etc. Whole slabs of pasture raised pork bellies are rubbed with a dry cure mixture of sea salt, brown sugar, maple sugar, then cured for days. Rather than using a fast curing brine, which would make the bellies absorb water, the Smoking Goose prefers the more concentrated flavor of a dry cure. While it does take longer, a dry cure makes the bacon denser and keeps the
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