Kurobuta (Berkshire) Bacon takes breakfast—and burgers, BLTs, and steaks—to a new level. From the famed Berkshire breed (called Kurobuta in Japan), this bacon is deeply marbled, naturally sweet, and richly savory, rendering to a glossy, mahogany crisp. We ship every pack frozen at peak quality so you can go from freezer to skillet with confidence. Eat Wild.

• Heritage-breed flavor: Berkshire pork delivers exceptional marbling and a clean, sweet finish.
• Serious crisp factor: balanced fat-to-lean for shatter-crisp edges and tender centers.
• Versatile cut: perfect for breakfast plates, BLTs, burgers, salads, and bacon-wrapped everything.
• Ships frozen on dry ice: arrives rock-solid; thaw safely and cook with confidence.

What’s Included

Smoked, cured Kurobuta (Berkshire) pork belly—sliced. See the variant selector for slice thickness (standard or thick-cut) and total weight; exact smoke/cure details are listed on the product label.

Flavor Notes & Pairings

• Notes: maple-caramel sweetness, gentle smoke, rich porkiness from Berkshire marbling.
• Pairings: eggs any style, pancakes/waffles, cheeseburgers, wedge salad, roasted Brussels sprouts, grits, mac & cheese.
• Upgrades: brush with warm maple or hot honey; finish with cracked pepper or chili flake.

How to Thaw

• Keep sealed; place on a rimmed tray to catch drips.
• Allow ~12–24 hours per pack in the fridge (34–40°F) until fully thawed.
• Cook within 7 days of thawing. For precise guidance, use our Storage & Thaw Calculator.

How to Cook (4 Easy Methods)

Because bacon is thin-sliced and cured/smoked, doneness is judged by color and crispness rather than internal temperature. Cook until browned and crisp to your preference.

1) Oven (most even, least mess)

• Line a sheet pan with foil; place a wire rack on top (optional for extra crisp).
• Lay slices in a single layer. Bake at 400°F for 12–22 minutes (thickness & crispness determine time).
• Drain on a rack or paper towels; finish with fresh pepper if desired.

2) Skillet (classic)

• Start in a cold skillet; bring heat to medium so fat renders gradually.
• Flip as needed until browned and crisp; move finished slices to a rack.
• Save rendered fat for eggs, hash, or vinaigrettes.

3) Air Fryer (fast & tidy)

• Arrange slices in a single layer at 360–380°F for 6–12 minutes.
• Check often; thickness and machine airflow vary.

4) Grill (smoky char)

• Use a griddle plate or foil on medium heat to prevent flare-ups.
• Cook to desired crispness; brush with maple or hot sauce in the last minute.

Pro Tips

• Sheet-pan batching: for big brunches, bake multiple trays; keep finished bacon warm on a low rack.
• Perfect BLTs: thick-cut slices + toasted bread + juicy tomatoes + crisp lettuce + lemony mayo.
• Bacon-wrapped wins: scallops, shrimp, asparagus, dates—par-cook bacon first for best texture.

Quality & Safety

• Ships frozen via cold chain with insulated packaging and dry ice. See Shipping for cut-offs and delivery timing.
• On arrival, move directly to the freezer or begin a controlled fridge thaw. Review best practices in Meat Safety & Storage.

Related

Explore more Kurobuta Pork · shop all Pork · try wild cousins like Wild Boar · find ideas in Recipes

Chef’s note: For glassy-crisp, render low and slow, then finish hot. A quick maple–black pepper or chili–lime glaze in the final minute makes Kurobuta bacon unforgettable.