Our Pork Bacon is produced using the bellies from our Ontario heritage breed, pasture-raised pigs. We dry cure our bellies in small batches and only use real hardwood smoke when double smoking this bacon to perfection. The end result is a pork bacon that will not shrink as much as most commercially made bacon, plus it’s lighter on salt. Enjoy!
We recommend cooking our bacon in the oven on a wire rack on top of a baking sheet at 400 degrees until it reaches your preferred level of crispness (approximately 10-15 minutes).
Pork, water, salt, sugar, dextrose, spice extract, sodium phosphate, sodium erythorbate, sodium nitrite, natural smoke