We brine our natural, uncured bacon with Vermont maple syrup, just enough salt and a combination of spices before smoking with the sweet, mellow smoke from corn cobs and maple wood, to create a perfect balance of flavor.
Customers often call it “not overly salty” on their way to calling it “delicious.” In the pan, each slice begins to glow a golden brown as the maple syrup starts to caramelize while cooking. That's just a hint at the “magic in the maple” you're about to enjoy.
Our naturally raised and made, uncured bacon brings you our 'damn fine' flavor with pork raised without antibiotics or added hormones and only vegetarian feeds.
We purchase from as nearby as possible given available supplies and prices. Our natural bellies come from DuBreton in nearby Quebec,and are certified humane by Humane Farm Animal Care.
We add no sodium nitrite, only celery juice and sea salt, natural sources of nitrate.
Find out why the New York Times called our bacon “…possibly the finest on the planet.”
When you want the damn finest natural bacon for breakfast, lunch and dinner - get it thick sliced, to slice or dice yourself (mini slab), or for dicing / rendering into soups and sauces (ends & pieces)!
Natural, uncured bacon - now you can slice it yourself, thick or thin, or dice as desired!
There's nothing as great as slicing your own bacon off the slab -- we think bacon cut 1/4" thick cooks up best, because you taste more of the bacon instead of the pan. Our mini slab makes it easy to enjoy thick sliced off the slab flavor!
We make our natural bacon with the same balance of Vermont maple syrup and moderate amount of salt as our traditionally cured bacon. They are cured with celery juice powder and sea salt, natural sources of nitrates that yield the same flavor as our traditionally cured bacon.
Diced Bacon! Just pour out of the bag and into the pan for easy lardons that deliver big bacon flavor to your soup, salad, omelette or anything else you can dream up! Approximately 3/8" cubes.
We make our natural, uncured bacon with the same balance of Vermont maple syrup and moderate amount of salt as our traditionally cured bacon. It is cured with celery juice powder and sea salt, natural sources of nitrates that yield the same flavor as our traditionally cured bacon.
