Dry-Cured & Hickory Smoked Bacon
Our 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 over hickory. Our longer than average dry-cure process produces a perfectly balanced bacon that 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.
Pickup 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.
*Pre-orders will start shipping the week of Nov 16th.
*Pre-ordered items will be available for pickup 11am-5pm November 20th, 23rd, 24th & 25th.
ABOUT THE PRODUCER
Cream Co. isn't a resale marketplace. We are first and foremost a whole animal butchery. We put every part of the animal to work.
In 2018, we purchased our 15,000 sq. ft. USDA cut and wrap facility in East Oakland. As we grow, we continue to invest in our butchery, hiring some of the most talented butchers in the country and implementing state-of-the-art technologies alongside old world techniques. Early in 2020, we partnered with our longtime Non-GMO, Food Alliance Certified hog producer, Klingeman Farms, and a few others and began making our own bacons, hot dogs, and smoked sausages at our Smoke Shack.
Our in-house butchery capabilities include whole animal and primal dry aging, grinding and patty making, smoking and curing, marinating and tumbling, and preparing fresh sausage.