Who doesn't LOVE bacon? We don't know anyone. We love bacon so much, we've constructed this variety package to let you sample more types of bacon. There is approximately one pound of each variety:
- FRESH SIDE
- BEEF BACON
- REGULAR BACON
- JOWL BACON
- BUCKBOARD BACON
This is naked bacon. No salt. No cure. Nothing but fresh cut pork belly from our pastured pigs. Fresh side should be fried on very low heat and turned often. Since there is no salt and no curing added, you'll find nothing but a wonderful slab of pork that with surprise your taste buds.
What? You can make bacon from beef? Yes! Cured beef bacon is made from the brisket area, and is fabulously delicious. Fry on low heat just like regular pork bacon, but be aware that it will cook a little faster - so keep an eye on that skillet.
Our delicious breakfast favorite cured and smoked by our USDA butcher. Its the perfect pairing with our farm fresh eggs.
Smaller bacon pieces with more fat than meat are smoked and cured from pork jowl. Do we love it? Yes. Will you love it --- all signs say YES.
Pork shoulder is great for more than just pulled pork. Why wouldn't we make bacon out of it, too? Buckboard bacon is a perfect shape for a sandwich. It has more meat than fat, and this bacon is delicious, too!
When cooking bacon, patience will give you a perfect result. It is always best to let your bacon thaw in the refrigerator prior to cooking. Once you are ready to fry, our advice is to get out the cast iron skillet and fry on low heat. Resist the temptation to crank up the temperature! Let the bacon's fat render slowly in the pan and flip it after you get a nice color on one side. Remember that bacon continues to cook once it is removed from the skillet, so don't overdo it in the pan. The higher quality fat in our meats prevents excessive curling of your bacon slices.