- Tip: Slice thick and pair with an heirloom tomato for the best BLT
- Provenance: California
- Culinary Advice: We’d love to chat more about how to cook or prepare your produce. Come visit or call us!
Dry cured and cold smoked, our bacon is a departure from the wet cure and hot smoke you’ll find in most shops. Pork belly is rubbed with maple syrup, black pepper and bourbon then hung to dry for about one month. It is then cold smoked over applewood. There are different types of bacon produced all over the world, from different parts of the animal. Our American style bacon is dry cured and cold smoked