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Smoked Bacon End Pieces ~1 lb Smoked Jowl Bacon, Sliced ~ 1lb Edwards Sliced Hickory Bacon ~ 12oz
LOCAL, PASTURE RAISED, CHEMICAL FREE
Humanely raised, chemical-free, sustainable and ecologically sensitive pasture-rotated pork bacon comes from the heritage breed hogs raised at Coon Rock Farm in Hillsborough, NC. Bacon end pieces are the end cuts of the pork belly, smoked and cured in brown sugar. Perfect for adding to greens and sauces.
Coon Rock Farm, NC 		LOCAL, PASTURE RAISED, HERITAGE BREED
Jowl bacon is the made with the cheek of the hog, smoked and cured in brown sugar. Its a little thicker than regular bacon from the belly but cured and sliced in the same way. Its a great cut to use for cooking recipes. It has the same flavor as regular bacon, but is less expensive.
Coon Rock Farm, NC 		LOCAL, PASTURE RAISED, NATURAL
All bacon is not created equal! Made from rare Six-Spotted Berkshire hogs pasture-raised on family farms, our Berkshire bacon proves how a little fat in the right places can produce a noticeably superior flavor. We dry cure Berkshire pork bellies by hand with natural ingredients, then smoke them for 18 hours over hickory wood. Whether cooked in frying pan, oven or microwave, this is natural, smoked bacon at its delicious best. Vacuum Packed
Edwards Hams, Surry County, VA
Mangalitsa Smoked Jowl Bacon (Guanciale), Sliced ~ 1lb Mangalitsa Smoked Bacon, Sliced ~ 1lb
LOCAL, PASTURE RAISED, HERITAGE BREED
Mangalitsa pork is a heritage breed originating in Hungary that are prized for their marbled fat and incredible taste giving them the reputation as the Kobe or Waygu of pork. Jowl bacon, also known as guanciale in Italian, is the made with the cheek of the hog, smoked and cured in brown sugar. It is a little thicker than regular bacon from the belly but cured and sliced in the same way. It is a great cut to use for cooking recipes.
Coon Rock Farm, NC 		LOCAL, PASTURE RAISED, HERITAGE BREED
Mangalitsa pork is a heritage breed originating in Hungary that are prized for their marbled fat and incredible taste giving them the reputation as the Kobe or Waygu of pork. This bacon is the made with the belly or side of the hog, smoked and cured in brown sugar. It is a little thicker than regular bacon but cured and sliced in the same way. Probably the best bacon you will ever eat!
Coon Rock Farm, NC
   
 
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