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, No Oil Added

Daily value:



  • Fat 2g 3%
  • Carbs 444g 148%
  • Saturated 1g 4%
  • Fiber 9g 38%
  • Sugars 405g
  • Monounsaturated 0g
  • Polyunsaturated 0g
  • 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 36µg 4%
  • Vitamin C 4mg 7%
  • Thiamin (B1) 0mg 5%
  • Riboflavin (B2) 0mg 20%
  • Niacin (B3) 2mg 9%
  • Vitamin B6 1mg 31%
  • Folic Acid (B9) 30µg 8%
  • Vitamin E 0mg 1%
  • Vitamin K 45µg 56%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
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