Dry-Cured Hickory Smoked Bacon
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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.
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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.
Subscription Orders: Your initial subscription order will ship within 2 business days. Your subsequent subscription orders will ship following your selected delivery cadence. You will receive an email 5 days before your next delivery. Have more questions about our subscriptions? Check out our FAQ page.
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.