Cured meats using traditional methods.

Frequently Asked Questions

Where does this bacon come from?
It’s hand made, using pork from local sources and organic Berkshire hog farms.

What does it cost?
I am charging $14.00 per pound.

What?! That’s a rip-off, Costco has it for $3/ton!
Without getting into too much detail, nothing can compete with the commercial food system’s industrialized complex. There are scores of books describing how corporations will stop at nothing to depress food prices causing damage in the process. One of the better ones is the Omnivore’s Dilemma, by Michael Pollan.
http://www.michaelpollan.com/omnivore.php.

Does the bacon contain nitrites?
Yes. Nitrates are critical for a safe curing process and bacon that does not contain nitrates is not safe to eat. Nitrites are perfectly fine in moderation and when cooked gently. You will find that 99.9% of “no nitrite added bacon” does, in fact, contain nitrites in the form of vegetable juice powders, since nitrites occur in high concentrations many spinach and celery in very high concentrations. Sodium nitrite specifically prevents botulism, a serious illness.

Is it sliced?
Yes. I smoke it in slabs and am happy to leave it whole if requested. Buying a block is good if you want to slice it yourself or if you want to dice it for use as an ingredient.

How long does it last?
When kept sealed in the package it will last over a year under refrigeration. Once opened it should be eaten within a week or two.
Can I do anything with the rendered bacon fat?
YES! Don’t waste the beautiful fat, which has no more calories or cholesterol than butter. Use it in place of butter for any kind of sautéing, especially with eggs and vegetables. Stuffing mixes that call for butter are eye-popping with bacon fat instead.

How should I cook the bacon?
The bacon has a high sugar content which makes it wonderfully sweet, salty and rich. Cook it gently as not to burn it. If it is sizzling vigorously the pan is too hot. On my gas stove I use a setting of 4 (out of 10). Flip it a few times. Bacon should be taken off the heat when it looks nicely red/brown, probably looking a tiny bit under done to the average eye. The sugars will crisp up as it cools, but this bacon is best when still chewy. The soft fat won’t be rubbery like with commercial bacon.

Why do you do this crazy thing?
I am fascinated with the process of curing and jarring as a means to provide food that doesn’t require utter dependence on the grocery store. This how human beings have survived for the past 5000 years, with the exception of just the last 100. Curing meat in the fall and canning produce in the summer gives you a connection to the seasons that is all but lost. All the problems with food get introduced with processing and artificial growth stimulus either in animals or crops.