Smoked Bacon

Our hand-crafted bacon started out of necessity but quickly turned into a passion for preserving meats in an "Old School", healthy style. We use traditional curing methods, covering the bellies in our proprietary blend of sugars & salts for about two weeks. After curing, we cold smoke the bellies over wild hickory wood sourced directly from the surrounding forests. These practices produce a bacon that will fill your kitchen with a gentle, smokey aroma and leave your pallet with a subtly sweet, maple syrup finish. 

*Our bacon has absolutely zero nitrites in it. No artificial nitrites. No “naturally occurring” nitrites like celery juice powder. Zero means zero.