- Regular price
- Sale price
- $10.50 Sale
100% forested pork. All our hogs roam freely in their natural woodland habitat.
- Non GMO feed
- Additive free / hormone free
- No antibiotics
- Nitrate free (other than cherry powder and celery salt)
- Small family farms
- Delivered to your door
Free shipping on orders over $75
Ships anywhere in the lower 48 states in 2–7 days.
This package contains one pound of our naturally cured jowl bacon. This product is free from added nitrates and nitrites but doesn’t lack the smokey flavor you love. Our jowl bacon is a whole lot fattier and even more flavorful than our belly bacon. It cooks down significantly, so lots of folks use the fat that cooks off to cook eggs or veggies.
Of our jowl bacon, one of our customers wrote:
“My kitchen smelled like my grandmother’s this morning when I fried my first of your uncured smoked jowl bacon. It won’t be my last. Unbelievable flavor. I am saving the grease for spinach salad dressing. Also thinking about BLTs when my tomatoes ripen. Thank you. I had forgotten what bacon could taste like.”
Whether you add it to your favorite sandwich, sprinkle it on your favorite salad, or serve it with your favorite breakfast sides, we guarantee you’ll love this crispy treat.
All of our hogs live outdoors and forage in their natural woodland habitat. Their grazing is supplemented with a custom-mix feed ration containing probiotics and lots of nutrients. None of our pork contain hormones, antibiotics, or genetically modified organisms.
Ingredients: Water, vinegar, and 2% or less of: sea salt, turbinado sugar, celery powder, cherry powder, sodium carbonate, rosemary extract
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The day the bacon came I waited all day for one package to thaw and when it did I went to the kitchen to cook some. I passed out in the small, galley type area from low potassium and caught my feet under the lip at the bottom of the cupboards, breaking both ankles! I crawled the apartment length to my phone to call for help. EMS put away the bacon before they took me. They took me to local ER who transported me to a larger hospital for surgery. 14 days later I came home and I finally got to taste the most wonderful bacon ever when my daughter cooked some for us. It was a long wait but worth the effort.