Small Batch Bacon

Our bacon is made in small batches using a dry cure. We use only the best ingredients to cure. Bellies cure for 14 days. Each day the belly is massaged and flipped to ensure the cure is evenly distributed.  Once cured we hot smoke our pork bellies using Applewood. All in all the process takes at least 16 days!

What sets our bacon apart from other bacon? We start by hand picking the best pork bellies. We then use a dry curing process. Just about every (if not all) bacon you see in the big chain stores is wet cured. When bacon is wet cured the belly is thrown in a large tub with many, many other bellies and all the bellies are immersed with water/cure mixture. It sits in this tub for about 5-7 days and is then rinsed off before smoking. Many companies also use a “fast cure” in these tubs reducing the cure time to 3 days. This all results in bellies that have soaked in a mass amount of water (which is why it shrinks when cooked) and subpar bacon. 

We are big believers in that there is no “bad bacon”. However, there is better bacon! We use a dry cure method that takes MUCH LONGER, more manpower, and a lot of love. We are proud to offer Regular Bacon, Maple Bacon, Blueberry Bacon, Jalapeño Bacon, Peppercorn Bacon, and Mammy’s Extra Salty Bacon! 

*Due to the popularity of our Bacon please allow up to 20 days for your bacon to ship.