We have so much more meat to love
While we’re off harvesting, dry-aging and hand-cutting your top choice, check out our Butcher’s recommendations and try something new and delicious.
Pork Back Bacon
$17 1 lb / Ships Frozen
Back bacon is also known as "English Bacon", but regardless of what you call it, this thick-sliced bacon will leave you wanting more. This is from the same section you'd typically cut into bone-in pork chops (de-boned of course), which is then cured for two weeks and smoked. We intentionally leave on a nice fat cap which renders beautifully when it hits the pan. Use it as a breakfast side, make a sandwich, or take advantage of its rounded shape to top a burger.
Other Awesome Cuts
What's
In It?
Back Bacon comes from the loin, in the middle of the pig's back. We take the loin and cure it with salt, sugar, and sodium nitrate before smoking. There's a lot of discussion about the use of sodium nitrate, a natural salt and antioxidant, that has been used to cure meat for thousands of years. 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, so that you can feel extra good about the food you eat.
Good for
Oven
On the skillet
Cooking Notes
We suggest baking it 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.
