We offer three recipes. Keep an eye out for seasonal specials!
Ron Swanson… JUNE / FATHER’S DAY SEASONAL ARRIVAL
This bacon is cured with Laphroaig 10. We are well aware of Ron’s love for Lagavulin. However, we consulted scotch experts (drunks) and decided that Laphroaig 10 was the best option. We kept it pure. We didn’t do anything else to this one. We used our standard cure, scotch and, of course, smoked our bacon over hickory and apple woods. Why? As Ron would say: “Never half-ass two things; whole-ass one thing.”
This is a limited product that will only be around for Father’s Day. This year, give your dad the one thing he can’t get anywhere else.
NOTE: We fully expect to sell out of this early. We’re curing two batches only. Do not wait to order.
Maple & Black Pepper…
How can you make bacon and not have a maple black pepper recipe? Well, you can't. We cure our bacon with maple syrup and ground black pepper. Our process results in a sweet yet peppery flavor that the kids will love. Mom and dad are going to love it, too.
A beekeeper gave me a mason jar of honey. I wanted to do something nice so I cured a pork belly using his raw honey and some small batch bourbon. It turned out so good that I made it a standard recipe. This bacon is sweet with a subtle bourbon bite. I hope you enjoy it!
I want to have something for the person who just wants good flavorful bacon without any sweetness. The recipe is a mix of peppers, garlic, thyme, nutmeg and other spices. It’s becoming a local favorite. I hope you enjoy it, cowboy.