bacon. the way it used to be.
OLD FASHIONED.
We're the black sheep for a reason — traditional methods, bold flavor, no shortcuts.
HICKORY SMOKED.
Hand-split wood from our family farm to impart authentic smoke flavor in our bacon.
DRY CURED.
From smokehouse to skillet — true to Its roots.
FARM TO YOUR TABLE
RESTAURANT + RETAIL PARTNERSHIPS
OUR PROCESS
A Taste of What Bacon Once Was
Before refrigeration, families relied upon packing meat in a dry mixture of salt and sugar to pull moisture out of the meat - as a way to preserve what they raised themselves for the times ahead. After a time, the residual dry cure was washed away and the meat was hung in a homemade smokehouse to be bathed in smoke from a fire of local hardwood. The result was a shelf-stable product, complex and rich in flavor. Over time, the bacon we buy at the store today has become a shadow of what the American family crafted themselves 100 years ago. Until now.
taste the experience.
