Different countries use different cuts of the pig for bacon. For instance, the United States tends to use bacon from pork belly, while other parts of the world including Canada & Great Britain consume loin (or back) bacon. Bacon is always sold cured and normally smoked, but can be raw or cooked. It's no secret that we all love eating bacon. Maybe, because it is practical and goes with everything. You can have it for breakfast, lunch, dinner, or just to snack on.

1. Slab Bacon - comes from the sidecut, belly, or back fat.
2. Jowl Bacon - made from the cheeks of the pork.

Our bacon is our traditional slice (approx. 6-8 slices per inch or 1/8") thickness. Bacon slabs before they are cured with high-quality ingredients and aged for flavor in that cure. 
Bacon Steak - This bacon is sliced into our STEAK CUT slice - 1/4" thick. A true culinary creation to not miss trying!

Canadian bacon is different from the smoked bacon we are use to. It is a rounded slice that comes from the loin of the pig and is also less fatty than the belly.

Country bacon slabs are cured with high-quality ingredients and aged for flavor in that cure. As with all our dry-cured bacon, no water is added during the curing process which leaves you with MORE BACON to eat!

There Are Many Varieties Of Bacon Flavors – Here are just a few to try:

• Hickory Smoked Country Bacon
• Peppered Country Bacon
• Applewood Smoked Bacon
• Maple Country Bacon
• Cajun Style Country Bacon
• Pecan Smoked Country Bacon

Imagine your favorite meat wrapped in the very best bacon. That's bacon-wrapped. 

We've done the math

Bacon + Anything = Better!

Held on the first Saturday of September each year, Bacon day celebrations typically include social gatherings. Participants create and consume dishes containing bacon, including bacon-themed breakfasts, lunches, dinners, desserts, and drinks. 

Happy Eating!