Cured meats using traditional methods.


The bacon is hand made in a process that takes about two weeks from start to finish. The cure is sweet and rich with a clean, smokey flavor from cold smoking in a stone chimney over local maple hardwood. This is the way it used to be done in the days before the bellies were injected with chemical smoke and cooked in commercial ovens. *Please see below for cooking tips, as this bacon contains sugars that are easily burnt.*