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Bacon for saltiness, and La Fin du Monde for a rich, syrupy flavour. A salty-sweet jam that’s ideal to accompany your cheese plates or to garnish your sandwiches.




  • 375 ml La Fin du Monde
  • 500 g smoked lard, diced (or use regular bacon with liquid smoke)
  • 4 garlic cloves, chopped
  • 1 chopped medium onion
  • 45 ml brown sugar
  • Tabasco sauce to taste
  • 1 seedless Jalapeño pepper
  • 250 ml coffee
  • 60 ml apple cider vinegar
  • 60 ml maple syrup
  • Black pepper to taste
  • 250 ml water
  • A quarter of a bunch of oregano
  • A pinch of pink pepper


  1. In a stew pot style saucepan, fry the lard in bunches until it is slightly golden and starts to get crispy.
  2. Cut into 1 inch pieces with scissors.
  3. Sauté the onion and garlic in the bacon grease on medium heat until they are translucent. Add the rest of the ingredients, except for the water, oregano and pink pepper.
  4. Simmer for about 2 hours, adding 60 ml of water every 25-30 minutes while stirring.
  5. Once it is ready, cool for about 15-20 minutes and pour into a food processor.
  6. Add the oregano and pink pepper. Start the food processor for 2-3 seconds to get a jam consistency or run longer for a smoother, pastier texture.


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