Negroni Bacon

Flickr/ Elegant Cuisine


  • pork belly, whole
  • 1/2  gallon water
  • 4 Cups  kosher salt
  • 2 Cups  sugar
  • 1/4 Cup  juniper berries
  • 1/4 Cup  black peppercorns
  • 10   bay leaves
  • bottle Campari
  • bottle gin
  • bottle vermouth

Negroni. Glazed. Bacon. What else do we really need to tell you? Serve this alongside your meats and cheese at a cocktail party (or better yet, sprinkle on top of a Negroni pork shoulder taco). The recipe is courtesy of Tango & Stache, a pop-up culinary experience in San Francisco.


Bring brine to a boil (1/2 gallon of water, 4 cups of kosher salt, 2 cups sugar, 1/4 cup juniper berries, 1/4 cup black peppercorns, 10 bay leaves). Let brine cool completely. Add Campari, gin, and vermouth to brine.

Submerge pork belly and let sit for at least 4 days, flipping the belly once a day. 

Remove pork belly from the liquid and rinse under cold water. Dry pork belly off and allow to sit in fridge for several hours on a rack so that the belly is completely dry. Smoke over mesquite and cherry wood until the bacon is finished. Slice and serve.


Calories per serving:

378 calories

Dietary restrictions:

Low Fat Fat Free, Low Fat Abs, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free

Daily value:



  • Fat 2g 3%
  • Carbs 444g 148%
  • Saturated 1g 4%
  • Fiber 9g 38%
  • Sugars 405g
  • Protein 4g 8%
  • Sodium 15,929mg 664%
  • Calcium 322mg 32%
  • Magnesium 162mg 40%
  • Potassium 1,192mg 34%
  • Iron 9mg 49%
  • Zinc 2mg 12%
  • Phosphorus 204mg 29%
  • Vitamin A 716IU 14%
  • Vitamin C 4mg 7%
  • Thiamin (B1) 0mg 4%
  • Riboflavin (B2) 0mg 16%
  • Niacin (B3) 2mg 8%
  • Vitamin B6 1mg 29%
  • Folic Acid (B9) 30µg 8%
  • Vitamin E 0mg 1%
  • Vitamin K 45µg 56%
  • Fatty acids, total monounsaturated 0g
  • Fatty acids, total polyunsaturated 0g
See detailed nutritional info Have a question about nutritional data? Let us know.

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