4 ratings

Negroni Bacon

Try this Negroni Bacon recipe


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.


  • 1 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
  • 1 bottle Campari
  • 1 bottle gin
  • 1 bottle vermouth


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.