There’s something about the rich aroma of our applewood smoked or our cob smoked bacons sizzling in a skillet that draws people to the kitchen faster than most anything else. Ours has received national acclaim from the New York Times, Saveur Magazine, and the finest hotels around the country for its hand-crafted, meaty flavor and a natural wood smoked scent that signals its supreme quality. All of our wood smoked bacons start as lean pork bellies that are carefully selected from Canadian family farms and hand-trimmed by our butchers to exacting specifications. Then the slabs are marinated for days in dark maple syrup brine and double smoked to create hearty, thick-cut bacon that’s more boldly flavorful than you’d expect. We applewood or cob smoke our bacons at low temperatures lazily. As a featured ingredient in a savory signature dish or crisply seared on its own, our bacon is some of the best you’ll ever try.
Place bacon in warm frying pan and continue to cook to desired crispness. Another popular way of cooking our bacon is on a cookie sheet (make sure that the sheet has ridges). Lay the bacon flat on the cookie sheet and place in a 375° oven for approximately 20 minutes or desired crispness is achieved.
Canadian Bacon: Melt 1 tablespoon of butter in a skillet, warm bacon over low heat for 3 minutes but be careful not to overcook.
“I RECEIVED MY SLAB OF APPLEWOOD SMOKED BACON YESTERDAY, WITH EXCITEMENT I COOKED SOME UP THIS MORNING...........ALL I HAVE TO SAY IS THAT I WANT TO PACK AND MOVE TO NEW HAMPSHIRE TO BE CLOSE TO YOUR SMOKEHOUSE( MAYBE LIVE IN IT). THE BACON IS ABSOLUTELY THE MOST DELICIOUS I HAVE HAD. I WILL BE MAKING REPEAT ORDERS. REALLY THE BEST! THANK YOU THANK YOU THANK YOU! DELICIOUS! ” Nina Kataria, Saint James, NY