Tread lightly, because this thick-cut bacon has been known to ruin people. We crafted our bacon curing process to strike the right balance of salt and cherry wood smoke. When you apply this old world method to bacon that was raised in the woods, the result is incredible.
Bacon comes from the belly of the pig. We take the belly and cure it with salt, sugar, and sodium nitrate. There is a lot of discussion about the use of sodium nitrate, a natural salt and antioxidant, commonly used to cure meats. Sodium Nitrate is a natural occurring chemical compound that is found in water, soil, plants, and our own bodies. We use sodium nitrates to help preserve our cured products and to keep the fat from going rancid. It has been used for thousands of years to keep meat from going bad. Today we just use a more pure version than the traditional saltpeter. We want you to feel safe and good about the food you eat.
Bake your bacon! We suggest baking on a sheet pan (with a drip grate if you have one) in a 350 degree oven for 12 to 20 minutes. We always say once you can smell bacon, stand by the oven because it is almost done.
Not just a piece of meat
All of our meat comes from pastures within driving distance from our butcher shop in Nashville, so we can ensure the freshest, best quality product.Learn more about our process