Bourbon-Glazed Heritage Black Pig Bacon Skewers with Bourbon-Molasses Dipping Sauce

Mutt Lynch Winery

9050 Windsor Rd.
Windsor, CA 95492

Inspired from a trip to Louisville, Kentucky, we have re-created our favorite appetizer using Sonoma County ingredients: locally raised, sustainable, heritage black pig center-cut bacon combined with locally produced craft bourbon. The secret to this recipe is the amount of cayenne pepper used in the glaze and dipping sauce to counterbalance their natural sweetness.


  • 22 center-cut thick bacon slices
  • 2 cups packed brown sugar
To prepare the bacon, preheat the oven to 350°F.

Place the bacon on a baking sheet and sprinkle with the brown sugar. Transfer to the oven and bake until the bacon is almost crisp, 35 to 40 minutes. Immediately remove from the oven and transfer the bacon to waxed paper.

Bourbon-Molasses Dipping Sauce

  • 3 cups organic ketchup
  • 1 cup sorghum molasses
  • 1/2 cup apple cider vinegar
  • 1/2 cup bourbon
  • 3 garlic cloves, diced
  • 1 pinch cayenne pepper
To prepare the dipping sauce, in a saucepan over medium-high heat, stir together the ketchup, molasses, vinegar, bourbon, garlic and cayenne pepper and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 20 minutes. Let the sauce cool, then pour into small dipping saucers.

Glaze and Serve

  • 3/4 cup bourbon
  • 2 tablespoons maple syrup
  • 3 tablespoons packed brown sugar
  • 1 teaspoon cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 pinch cayenne pepper
To prepare the glaze, in a saucepan over medium heat, stir together the bourbon, maple syrup, brown sugar, vinegar, Worcestershire sauce and cayenne pepper and cook, whisking, until thickened, about 12 minutes.

Drizzle the glaze over the bacon. Place the bacon in a cast-iron skillet, set over medium heat and cook until lightly crisp. 

Remove the bacon from the skillet, insert a skewer into each bacon slice and serve with the bourbon-molasses dipping sauce.