We cure a lot of meat in our 9th Ward test kitchen. Once or twice a year we take a 900 mile round trip to Madison Alabama to buy a trunkload of heritage Duroc pork from Mr. Henry Fudge, a noted breeder of swine.
Upon return to New Orleans we break out the sodium nitrite and get to work. Pictured is the fruit of some of our efforts. We’ve eaten high level bacon from the best makers on earth and we have yet to eat any as fine as what we produce.