{"product_id":"smoked-jalapeno-bacon-paradise-meats","title":"Smoked Jalapeño Bacon — Berkshire Pork","description":"\u003ch2\u003e\u003cstrong\u003eSmoked Jalapeño Bacon — Heat, Smoke, and Heritage Berkshire Pork\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eAt \u003cstrong\u003eValor Provisions\u003c\/strong\u003e, we partner with American producers who do things the right way. \u003cstrong\u003eParadise Meats\u003c\/strong\u003e in Trimble, Missouri is exactly that: a family-run, USDA-inspected shop where the Fantasma family has been curing and smoking meat since 1995 — in a Missouri locker that's been feeding its community since 1946. This is their \u003cstrong\u003eSmoked Jalapeño Bacon\u003c\/strong\u003e: sugar-cured Berkshire pork, coated in real jalapeño peppers, and slow smoked in-house.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eWhat Makes This Bacon Different\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eMost bacon starts with commodity pork. This one starts with \u003cstrong\u003eBerkshire hogs from local, small family farms\u003c\/strong\u003e — a heritage breed prized by chefs for deeper marbling, richer flavor, and superior moisture. Paradise's farmers \u003cstrong\u003enever use antibiotics\u003c\/strong\u003e, and every slab is cured, coated, and smoked at the family's own plant just north of Kansas City. The jalapeño coating brings a clean, building heat that sharpens the sweet sugar cure instead of fighting it.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eWhy You'll Love It\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHeritage Berkshire Pork\u003c\/strong\u003e – Sourced from local Missouri family farms, raised without antibiotics.\u003cbr\u003e\u003cstrong\u003eReal Jalapeño Heat\u003c\/strong\u003e – Pepper-coated for a savory-sweet-spicy bite that wakes up breakfast, burgers, and BLTs.\u003cbr\u003e\u003cstrong\u003eSlow Smoked In-House\u003c\/strong\u003e – Cured and smoked at Paradise's USDA-inspected plant in Trimble, MO — the same family craft since 1995.\u003cbr\u003e\u003cstrong\u003eCook It Your Way\u003c\/strong\u003e – Skillet, oven, or smoker; crisps beautifully without drying out thanks to Berkshire marbling.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eHow to Use It\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eLay strips on a rack and bake at 350°F — about 20 minutes for chewy, 30 for shatter-crisp. Crumble over mac and cheese, wrap it around jalapeño poppers, stack it on a smash burger, or drop a strip in a Sunday bloody mary. Always cook bacon thoroughly before serving.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003ePork, cured with water, salt, coated with jalapeños, and less than 2% of the following: cane sugar, maple sugar and brown sugar, spice extractives, sodium erythorbate, sodium nitrite.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eThe Paradise Meats Story\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThe Fantasma family bought the Paradise meat locker in 1995 and rebuilt it from the ashes of a 2002 fire into one of the most respected small processors in America — 50+ employees handling 300–350 local animals a week, with over 100 awards earned along the way. When you buy Paradise, you're keeping a Missouri family business and the local farms behind it in business. That's the Valor mission on a plate.\u003c\/p\u003e","brand":"Paradise Meats","offers":[{"title":"Default Title","offer_id":45838003011631,"sku":"PMJB1","price":29.3,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0629\/4585\/3487\/files\/SmokedJalapenoBaconCooked.png?v=1787068151","url":"https:\/\/valorprovisions.us\/products\/smoked-jalapeno-bacon-paradise-meats","provider":"Valor Provisions","version":"1.0","type":"link"}