April 3rd, 2025 – North Country Smokehouse lives up to its name with this delectably nuanced smoked bacon. It utilizes corn cob smoking — a technique taught to early settlers by the Indigenous Abenaki people in which sun-dried corn is slowly burned under cured pork to preserve it. This process imparts the bacon with a smoky flavor that boasts an elegant sweetness and is unlike anything we’ve tasted. The brand also makes an applewood smoked variety. This bacon would beautifully balance out the rich custard of our potato and bacon quiche.
