Savor the Sizzle without the Splatter

We have partnered with a Co-op owned by 250 Midwest family farms to source our bellies and loins.

Unique season and spice mixtures to create one of a kind bacon flavors. No MSG's, no known allergens and Gluten Free (Exception is our Irish Whiskey bacon).

Using our dry cure process is what sets our bacon apart from what you find in the grocery store. This process removes water weight from the bellies versus adding. That is why you will not see the "shrinkage" when cooking.

Our bacon products cure for a minimum of 7 days. This allows for the unique flavors to penetrate the pork bellies without adding unneeded weight.

After the seven to 10 day dry cure, our bacon is smoked with various hard woods to add that subtle smokiness that is desired in bacon.

Once smoked and cooled, the bacon is sliced at about double the thickness of store bought “thick bacon”.

We use a chamber vacuum seal to lock in the flavor and provide you with 21 days of freshness (We give you 24 hours before the bacon is gone!).