Applewood Smoked Bacon

There's bacon, and then there's bacon worth slowing down for.

Whole pork bellies are rubbed by hand and dry-cured in real maple syrup, sea salt, and brown sugar, then smoked low and slow over whole applewood logs — no chips, no sawdust, no liquid smoke standing in for the real thing. What comes out is bacon with backbone: deep applewood smoke, a clean maple sweetness, and the honest, meaty chew that reminds you what a pork belly is supposed to taste like.

Lay a few slices in a cold cast-iron skillet, bring the heat up slow, and let the kitchen fill with the smell of a proper Sunday morning. It earns its place next to eggs, but it's just as at home crumbled over a wedge salad, layered into a BLT with real heft, or wrapped around anything headed for the smoker.

• 12 oz package, sliced
• Dry-cured in maple syrup, sea salt & brown sugar
• Smoked over whole applewood logs — never liquid smoke
• No added nitrates, antibiotics, or added hormones
• Naturally gluten free
• Small-batch, made in America

Ingredients

Pork Belly, Salt, Brown Sugar, Cane Sugar, Maple Syrup, Celery Powder, Cherry Powder. Gluten free.

Storage

Keep refrigerated, or freeze to hold up to a year.

Smokehouse craft, the honest way — from one of America's best small-batch makers to your skillet.

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