Negroni Bacon

Try this Negroni Bacon recipe
Staff Writer


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:

367 kcal

Daily value:



  • Carbohydrate, by difference 59 g
  • Protein 5 g
  • Total lipid (fat) 19 g
  • Vitamin A, IU 2622 IU
  • Vitamin A, RAE 20 µg
  • Vitamin C, total ascorbic acid 60 mg
  • Ash 1 g
  • Calcium, Ca 31 mg
  • Fatty acids, total monounsaturated 5 g
  • Fatty acids, total polyunsaturated 7 g
  • Fatty acids, total saturated 6 g
  • Fiber, total dietary 12 g
  • Folate, DFE 13 µg
  • Folate, food 45 µg
  • Folate, total 45 µg
  • Iron, Fe 2 mg
  • Magnesium, Mg 14 mg
  • Niacin 3 mg
  • Phosphorus, P 50 mg
  • Potassium, K 149 mg
  • Sodium, Na 104 mg
  • Sugars, total 4 g
  • Water 134 g
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