- Broadbent's Kentucky Bacon: A smoked bacon from one of our favorite Southern producers. Broadbent has been making bacon for over 100 years, theirs is dry rubbed so there is less shrinking in the pan. (14 oz)
- North Country Smokehouse Cob Smoked Bacon: In Northern New England, corn cob smoking was passed on to settlers by the area’s native Abenaki people as a natural way to preserve meat. Today in North Country’s Smokehouse, they pay tribute to the early farmer’s hard work and tradition. The cobs are more naturally strong in smokiness than hardwood, creating a traditional flavor that’s well loved throughout New Hampshire and Vermont. (16 oz)
- Hickory Smoked Virginia Bacon: The Edwards family has produced Virginia's finest hams, bacon, and sausage since 1926. They still use Pop Pop's curing recipe and still smoke bacon the way he taught: slowly and patiently in your own smoke house. (12 oz)
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How We Ship
Perishable foods are optimally packed and temperature controlled with kraft void fill and non-toxic refrigerant gel packs. To further contain temperature escalation, we fill any empty space with specialized foam to minimize air circulation.
Please join our efforts to be mindful of our environment and extend the life-cycle of our packaging, by reusing the gel packs to keep your next picnic or road trip fare cool.
Please note: Our products are always shipped so they will arrive at your door in optimal condition. Whenever possible - such as in periods of cooler ambient temperatures - we try to use less packaging , more recyclable materials and avoid unnecessary shipping waste.