Bacon, Smoked
Bacon, the king of pork products. The most versatile (and delicious) addition to recipes, which is why it is prized and sells out quickly. Our bacon is not overly salty, like many I've had at the small farms. If you like salty bacon, go ahead and sprinkle some on while it's raw, just before cooking. I do this often and love that I have control over the saltiness of it.
Our smoked bacon and hams are naturally cured without the use of synthetic nitrates or nitrites. Also called 'uncured'.
Our pigs live their best life out on pasture or in the forest, rotated often. Moving them allows the soil to rest, keeps them clean and from getting bored, and allows them easy access to the bounty of free food the land has to offer.
They are also fed locally grown, certified organic, soy-free feed along side any extra milk or whey from our grass-fed dairy cows. Premium feed and outdoor living create vibrant health in the animals and soil, which in turn provides the most nutrient dense foods for us.
We raise more heritage breeds that grow slightly slower than their conventional relatives. Because of this, and their ability to run and root, the color of our pork can be slightly more rich and appear to be red. This is a good thing as it indicates the pigs were able to move a lot. The red comes from higher levels of myoglobin, which means more iron. Pork is not a white meat, as it’s been advertised.
Bacon makes everything better.