What’s your flavor?
BACON
Maple
Kosher salt, turbinado sugar, and high quality maple syrup from Québec.
$15 / lb.
Maple & Black Pepper
The Maple cure with some black pepper added. Meat is smoked with a crust of black pepper.
$16 / lb.
Caribbean Jerk
Made with Joy’s Jerk Dry Rub, this bacon has a bit of heat and a ton of flavor that will have you craving more!
$18 / lb.
SAVORY
Herbes de Provence
Available Upon Request
Made with Victoria’s Herbes de Provence, this rub is perfect for culinary uses, such as cassoulets and other dishes!
$18 / lb.
Please Note:
According to the USDA, you may safely store slab bacon, dry-cured without nitrates, for 3 weeks in the refrigerator or for 3-6 months in the freezer.
Vacuum-sealed meat is safe to store in the freezer for up to 2-3 years.
Always double-check any meat before consumption.
Tom Henry 