Slab bacon is whole, smoked pork belly before it gets sliced into those familiar bacon strips.
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.
Just the facts
- 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 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
Our mission is to find farmers that share our vision of a more humane and sustainable way of rearing livestock. We respect our place in the food chain, and see farmers as true stewards of the land and environment. This is why we build real relationships with our farmers, and work only with those who respect nature and focus on the best animal welfare practices.
Our heritage hogs are happy hogs, raised by a cooperative of small farms in Missouri at the foot of the Ozark Mountains. This group of about a dozen family farms is dedicated to raising old breeds including Berkshire, Tamworth, Duroc, Landrace and Hampshire, with completely traceable breeding lines.
The hogs are fed on pasture, with access to water and supplemental grain consisting of corn, soybeans and rolled oats. No pesticides, animal by-products or fishmeal are allowed. The majority of the farms are sustainable “circle farms” that grow and grind their own feed for the pigs.
Families of pigs are left together, to forage and frolic outdoors in pasture land. The indoor spaces offer at least 15 square feet of space per animal, and sows are never put in gestation crates.
The cooperative is strict about banning the use of antibiotics and hormones* on each farm and limiting the number of hogs the farms raise. They seek to add another farmer to the cooperative before they add more pigs to any one farm, making the process more humane for all concerned.
They are paid a premium for their humanely-raised pork, making the small family farm a profitable business, and proving that there might be a future in the old breeds after all.
*USDA regulations prohibit the use of hormones in pork.
