Canadian (Loin) Bacon, Smoked

Canadian bacon is made from the loin, vs the belly. Making it a very lean and versatile version of bacon. Perfect as a breakfast side, sandwich meat, and of course, eggs Benedict.  My favorite way to prepare it is to sprinkle it with some salt and maple syrup before sautéing /frying/baking. 

Our bacon is not overly salty, like many I've had at other 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'.