Our Pork Bacon is produced using the bellies from our Ontario heritage breed, pasture raised pigs. We dry cure our bellies in small batches and only use real hardwood smoke when double smoking this bacon to perfection. The end result is a pork bacon that will not shrink as much as most commercially made bacon, plus it’s lighter on salt. Enjoy!
We recommend cooking our bacon in the oven on a wire rack on top of a baking sheet at 400 degrees until it reaches your preferred level of crispness (approximately 10-15 minutes).