Welcome to ARTISAN'S SMOKEHOUSE!
Dry-cured with fresh garlic and plenty of black pepper. It's smoked in my custom smokehouse with oak and cherry wood. The smoked bacon is rubbed with a blend of garlic, paprika and black pepper then thick sliced and packaged.
Salty and smokey with notes of garlic and spicy black pepper.
Dry-cured with a blend of herbs and spices inspired by a roasted pig (porchetta) I tasted in Italy. (Read more about it here) Rosemary and thyme, garlic and bay, sea salt and pepper, and a few other spices that will remain my little secret. :) Then, hardwood smoked in my smokehouse.
Salty and smokey with hints of fresh herbs. Great at breakf...
Dry-cured with sweet molasses, dark brown sugar, sea salt and plenty of ground black pepper. After curing and smoking in my smokehouse, it is hand sliced and rubbed down again with lots of black pepper.
It is salty and sweet, peppery and smokey.
12 oz. package - thick sliced
It's a big ol' box of bacon goodness. 4 packs of bacon.
Two 12oz. package of Premium Smokehouse BaconOne 12oz. package of Premium Pepper BaconOne 12oz. package of Premium Garlic and Black Pepper Bacon
That's like, a lot of bacon.