By Kate Malin

At Black Pig Meat Co., husband and wife team John Stewart and Duskie Estes know the importance of using whole animals, snout to tail. With this in mind, they developed a creative line of products to use the parts of the pig that are not used to make their award winning slow cured bacon. From lip balm to caramel popcorn, all their porky products use pasture-raised animals, nurtured without antibiotics, hormones, or gestation crates.

Drawing on the rich history of apple growing in California’s Western Sonoma County, John and Duskie designed their Cider Cracklins, apple cider vinegar chicharrones, an addictive snack that they serve with burgers in place of fries at their restaurant Zazu Kitchen + Farm. The tang and sweetness of the apple cider vinegar is perfectly complemented by the rich bacon taste to the chicharrones, which are fried to have an irresistible crunch. Pair with a burger, a cold beer, or snack right out of the bag.

Black Pig Meat Co. Cider Cracklins are available at and in stores across the country. Black Pig Meat Co. is part of the Good Food Awards, a project to honor food and drink producers making the sort of food we all want to eat – tasty, authentic and responsible, and a proud member of the Good Food Merchants Guild, national association uniting American craft food businesses to connect, convene and promote Good Food businesses of all sizes.


From her grassroots work at the Good Food Awards to her continued education at NYU’s Food Studies Master’s Program, Kate Malin brings an unparalleled passion for great food and good people.

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