Think Spanish chorizo in bacon form: Smoky, sweet and spiced.
This bacon is permeated with the flavor of pimenton de la vera. It's made by harvesting fresh paprika chile peppers, then drying them over wood fires, giving them that distinctive sweet, smoky flavor. Bacon like this inspires us to go beyond just frying it in a pan and eating it by the slice. Not that there's anything wrong with that...
tip of the tongue
This is the perfect bacon for wrapping dates, especially if they're stuffed with blue cheese. It's also an incredible haluski topping (Polish buttered cabbage and noodles).