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 7 days. After curing, we cold smoke the bellies over wild cherry 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. 

*No artificial Nitrites or Nitrates