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If you love bacon, you’ve come to the right place. We make ours with heritage pork belly, rubbed with salt and sugar and smoked over real hickory chips. It truly does make everything better.
We take our bacon very seriously. So we start with heritage breed hogs, like the old fashioned Berkshire, Tamworth, Duroc, Landrace and Hampshire breeds, all renowned for their great flavor and well-marbled dark meat. The hogs are raised humanely by a Midwestern cooperative of small, family-run farms, where they hogs are allowed all their natural rooting and social behavior, and to freely roam on pasture, with access to shelter, grain feed and water. The hogs never receive antibiotics, hormones* or feed with animal by-products.
With pork this good, the bacon has got to be incredible. And we think it is. Using the simplest recipe, we rub salt and sugar all over the pork bellies before smoking them over natural hickory chips. Out of the smoker comes the beautiful, fat-streaked bacon which is then sliced into convenient strips.
You'll love the smoky hickory bacon for breakfast, as well as for use in your favorite recipes for other meals. Great for sandwiches, salads and vegetables, but really, use it wherever you want the unique balance of salt, sweet and smoke flavors that this bacon epitomizes.
ingredients: pork prepared with: water, salt, raw sugar, natural flavorings (celery powder), lactic acid starter culture (not from milk)
*USDA regulations prohibit the use of hormones in pork.
"Dried navy beans cook for up to four hours in a sweet and saucy bath of ketchup, molasses, mustard and vinegar. The flavors melt together and the beans never lose their shape."
"Sticky sweet glazed yams get a smoky hit from our uncured hickory bacon in this wintery side dish."
"Smokey bacon is the perfect foil to hearty bitter greens in this quick and easy side dish."
"Chef Marcus Samuelsson's flavorful squab breast salad is delicious anytime of year. "
"Our big bleu burgers burst with flavor from meaty ground buffalo, smokey bacon and Hudson Valley sheeps milk blue cheese. "