Our bacon is made from soy-free pork and cured the traditional way with simple ingredients. No added nitrates, nitrites, or sulfites—just pork belly, salt, vinegar, honey, and real smoke.
About this cut
Our bacon comes from the pork belly — a naturally rich, well-marbled cut that produces the classic flavor and texture people love in bacon.
We start with pork raised without soy in the feed, then cure the belly using simple ingredients before slowly smoking it for deep, savory flavor. The result is bacon that cooks up crisp on the edges, tender in the middle, and full of old-fashioned bacon taste.
This is bacon made the traditional way — simple cure, real smoke, and clean ingredients.
What makes our bacon special
- Soy-free pork – raised without soy in the feed
- No added nitrates or nitrites
- No sulfites or chemical preservatives
- Simple cure – salt and spices rather than artificial additives
- Naturally smoked – real smoke for true bacon flavor
- Small-batch processed – carefully prepared for quality
Cooking notes
Cook gently over medium heat to render the fat slowly and achieve the best texture. This bacon has a rich, savory flavor with a balanced fat-to-meat ratio that crisps beautifully when cooked.
How we use it at home
- Classic bacon and eggs
- BLTs and breakfast sandwiches
- Crumbled over salads or baked potatoes
- Wrapped around vegetables or meats for roasting
- Adding smoky flavor to soups and beans
Storage & keeping
Frozen and vacuum sealed. Best used within 6–12 months when kept frozen.
After thawing, keep refrigerated and use within 7 days once opened.
