Bacon

Pasture-raised heritage pork bacon, uncured and smoked the old-fashioned way. The difference between bacon from a pastured heritage breed and what you find at the grocery store is immediately apparent — richer fat with real depth of flavor, and a smokiness that holds up in the pan instead of cooking away to nothing. No nitrates, no nitrites, no shortcuts — just pork and smoke from pigs raised the right way.

Dry rubbed with sea salt and a touch of brown sugar — approximately 2 grams per serving to avoid the use of nitrates — and never wet brined. Wet brining is the commercial shortcut that pumps water weight into the belly, inflating the package weight while diluting the flavor and reducing what you actually get in the pan. Ours loses nothing in the cooking because there's no added water to lose.

Available in three cuts to suit how you cook. Thick sliced is the flagship — substantial strips that render beautifully and hold their structure whether you're frying, baking, or laying them over a roast. Sliced Bacon Ends offer the same quality bacon at a better price — pieces may be misshapen or packages may have broken vacuum seals, but they are every bit as delicious, ideal for chopping into lardons or crisping up for a breakfast scramble. Bacon Chunks are the cook's choice for slow cooking and big luxurious lardons — perfect for seasoning a pot of collards, split pea soup, baked beans, or any braise that benefits from smoky pork fat.

Select the cut that best suits your needs.

If you're building the perfect pasture-raised breakfast, you may also like our pork sausage breakfast patties, pasture-raised eggs, and breakfast variety pack.