Our skilled butchers hand trim each cut for all three of our bacon types. Each belly and cut are dry cured the “old school” way, by hand, and aged for a minimum of eight days. We start our smoking early in the morning and smoke all day over hazelnut shells. Finished bacons are sliced the next day and immediately packaged for freshness. The time and care we put into each slice of bacon is reflected in the taste!  

Sunday Bacon




Cottage Bacon