Our bacon is cured from the bellies of our forest raised pigs by our butcher who smokes and slices them just how we like it: full of flavor, and cut a little bit thick. One pound per package, and ready for a hot skillet.
In addition to traditional bacon, we have the following types of bacon:
Jowl -More fat and chewiness. Preferred by many for green bean and other recipes.
Natural Cure: Contains only nitrates occurring naturally in celery juice powder.
End Pieces (Second Picture) -What won't fit in the slicer gets packaged separately for a more economical option; usually in chunks that go great in breakfast bowls, burritos, or REAL bacon bits.
