Slab Bacon

$115.00 Regular Price

We don't mean to brag, but we think our bacon is as delicious as it gets. Nitrate-free, cured, subtly smoked, and perfectly balanced with savory and sweet, this simple recipe is deserving of a household staple.  This bacon is now only made with pasture raised pork- making it even better!

Included is one slab of bacon (approx. 3.5 pounds)

To us in the OP household, bacon should have the most basic of flavors. Smoke should be subtle; savory and sweet should be balanced. We coat pork bellies in our cure mixture, being sure to cover every inch, and store them packed in a pan with a tight lid for 10 days of curing. 

  • Real Ingredients Real Ingredients
  • No Nitrates/Nitrites No_Nitrate/snitrites
  • No Antibiotics No Antibiotics
  • Gluten Free Gluten Free
Nutrition Facts

Serving size 2oz., 8 servings per pack.
Calories 300
Total Fat 30g (46%)
Saturated Fat 11g (55%)
Trans Fat 0g
Cholesterol 40mg (13%)
Sodium 600mg (25%)
Total Carbohydrate <1g (0%)
Dietary Fiber 0g
Total Sugars <1g
Protein 5g
Vitamin A • 0% Calcium 0% • Iron 2% • Vitamin C 0%

Shipping info

Standard Shipping typically ships and arrives within 7 business days (all perishable products will ship within appropriate cold chain transit times and cannot ship over weekends or extended holidays)

2 day and overnight options available at checkout (please allow one business day for processing)

  • Ingredients

    Pork, salt, Less than 2% sugar, swiss chard powder, lactic acid culture.

  • Storage & Preparation

    Keep Refrigerated. Wrap in plastic after opening. Enjoy within 7 days of opening. Cut slices or lardons and fry it up.

  • Flavor Profile

    • Sea Salt Salt
    • Pork Pork
    • Smoked Smoked

How to enjoy it

Our preferred way is to bake it on a sheet pan, all at once. Because we don't add any water to our bacon, there is little to no shrinking, meaning. you're getting a lot out of one package.

Once cooked, it's delicious all by itself. In the words of Ron Swanson, "Just give me all the bacon and eggs you have."

Less filler, more bacon

We dry rub pork belly instead of brining, which means we're not adding water to the process. This allows the bacon to stay its standard size after being smoked. After a seven day cure, we smoke it over a proprietary blend of hardwood chips for 10 hours. Never brine injected, never artificially smoked. It's all premium pork and real ingredients, zero shortcuts.