Dry-Cured Hickory Smoked Bacon
Our house bacon starts at the ranch, with no-corn, no-soy, Non-GMO Project Verified Klingeman Farms Pork.
We dry rub the bellies with our signature salt & sugar blend and slowly rotate the bellies until the cure has penetrated fully. We then slow smoke the bacon over hickory wood. Our longer than average dry-cure process produces a perfectly balanced bacon guaranteed to will crisp up and caramelize to perfection every time.
Our butchery processes orders within two business days. You will receive an email when your order is out for delivery.
Pick up is every Friday from 11-5 PM. You will receive an email when your order is ready to pick up. Please have this email with you to receive your product.
Limited Edition Takeout Boxes are only available for pick-up on Friday 2/05.
ABOUT THE PRODUCER
Preserving the art of whole animal utilization is core to our mission. We put every part of the animal to work. That means for every beautiful prime steak and chop we cut, we find a home for all the tasty trim.
At our East Oakland USDA cut and wrap facility we specialize in whole animal and primal dry aging, grinding and pattie making, marinating and tumbling, and preparing fresh sausage. We make our own bacons, hot dogs, and smoked sausages in collaboration with our longtime Non-GMO, Food Alliance Certified hog producer, Klingeman Farms, with our Smoke Shack partners in Washington.