Uncured Applewood Smoked Mini Slab Bacon image number 0
Uncured Applewood Smoked Mini Slab Bacon image number 1
Uncured Applewood Smoked Mini Slab Bacon image number 0
Uncured Applewood Smoked Mini Slab Bacon image number 1

Uncured Applewood Smoked Mini Slab Bacon

Price $31.99
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  • In Stock
frozen: 1 Mini Slab (2lbs)
Price $31.99
Price $31.99
Frozen products may thaw in transit
We use heritage-breed pork belly to make our bacon, which is single-smoked over applewood chips, without artificial nitrates, nitrites or preservatives. Our full-flavored bacon is a balance of delicious pork and sweet smoke, and made the old-fashioned way. This bespoke bacon can be sliced to any thickness you desire, chunked for lardons, cubed for soup, carbonara and any number of recipes that would be better with smoky bacon.
  • Heritage-breed hogs raised humanely on small farms
  • No antibiotics, no growth hormones
  • No animal by-products
  • Air-chilled pork (retains less water weight)
  • No artificial preservatives, nitrates or nitrites added
  • Naturally smoked over applewood chips
  • Gluten free
  • Product of USA
  • For best taste, use within 3-5 days of receipt and/or by the expiration date on the package
  • Subscription Eligible

Learn more about slab bacon

With slab bacon, you can slice it how you like it – thick, ultra-thin, or somewhere in between. Think of it as bespoke bacon.

That freedom allows you to get creative in the kitchen. Cut bacon into lardons – a French term for matchstick strips - and use them on frisée salad, tarte flambée, in carbonara, or for soups of all kinds.

In fact, you can begin soups and braises by rendering a slice of slab bacon (think coq au vin, beef bourguignon), which will impart smoky flavor and just enough bacon fat to get things going. And baked beans are just crying out for chunks of slab bacon.

The best part is that slab bacon freezes beautifully, so just portion it out in vacuum-sealed bags and draw on your bacon stores for months to come. You will never be caught without bacon again.

Another approach is to sous-vide

  • We recommend repackaging the slab bacon and sous-viding it plain or by adding aromatics such as crushed garlic and thyme.
  • Set your sous-vide for 145°F.
  • Then place your package of slab bacon in the circulator and sous-vide for at least 10 hours.
  • Allow the bacon to cool slightly.
  • Then remove it from the package, pat dry with a paper towel, and slice into ½"-1" slices.
  • In a non-stick pan heated to medium, place the cut sides down and brown on both sides until heated through.
  • The final result is a tender, confit-like texture in the middle, a crisp outer rim from the pan, and a prominent yet not overpowering smokiness from the applewood.

Ingredients: Pork prepared with water, salt, raw sugar, natural flavorings (celery powder)

Charcuterie refers to smoked, cured, or cooked meats, all of which are traditional methods of preservation. In France, the techniques have been elevated to a culinary art form over the centuries.

We follow Old Word recipes and use natural techniques and only the highest quality ingredients to create our diverse line of charcuterie.

Our handmade charcuterie represents the full range of styles and flavors, including bacon, cured ham, cooked, dry-cured, and raw sausages, pâtés and mousses, duck confit, rillettes, and prosciutto, smoked and cured duck, chicken and turkey breasts.