Bill E's Small Batch Bacon - Artisan Hickory Cold Smoked Thick Cut Sliced Bacon

Sold by Bill E's Small Batch Bacon

$ 62.00

  • + FREE SHIPPING

  • In Stock

    Expected ship date: April 30

$ 62.00

  • + FREE SHIPPING

  • In Stock

    Expected ship date: April 30

$ 86.00

  • + FREE SHIPPING

  • In Stock

    Expected ship date: April 30

Description

WARNING: You may never buy supermarket Bacon again!

(Don't say we didn't warn you!!).

In additional to curing and smoking Bacon, Bill E is also an expert at slicing it. These thick slices are perfect for when it’s time to throw a few pieces of deliciousness in the skillet.

Bill E's small batch Bacon offers an unparalleled level of quality and attention to detail. Bill E uses only the finest ingredients and artisan technique that has been perfect over many years. Bill E's Bacon is hand cured in small batches for eight days in pink salt and brown sugar made from real molasses He lovingly turns his pork bellies every other day to enrich the flavor, before they are hickory cold smoked to perfection. The final result is savory, sweet and extraordinarily tender Bacon.

Bill-E's Small Batch Bacon was named "One of the Four Best Bacons in America" by Food Writer Scott Gold and the best Small Batch Bacon by Inside Hook.

But don't trust us, go ahead and judge for yourself!

For those who like to adjust the thickness of their Bacon, try Bill E’s Small Batch Slab Bacon which is unsliced so you can cut it to your liking at home!

Specifications

Thick Sliced Bacon
Choose: 3 lbs or 5 lbs
Packaged in 1 lb increments for portion control (easy cooking or freezing!)

Additional info

THE PASSION. Everybody loves bacon. Even vegetarians will admit that. But nobody loves it like Bill E, and making his own brand of bacon to share with others was a dream of his since before he can remember. So one day he decided to do something about it. It didn’t happen overnight though. Finding the right breed of pig took awhile, and he tinkered with his recipe for over three years, trying out different curing methods and timing the smoking process to perfection. It wasn’t easy, but when you’re as passionate about bacon as Bill E, you take the time to get things right.

THE PROCESS. There are all sorts of reasons Bill E’s tastes better than your average bacon, starting with how the pigs are raised on the 25 Midwestern family farms where the pork comes from. Berkshire Red and Chantilly White pigs are specially bred for maximum meatiness and flavor, then Bill E hand-cures the meat for eight days in pink curing salt and heavy duty brown sugar made with real molasses. The pork bellies are turned every other day to enrich the process before being cold-smoked in hickory, producing exceptionally tender meat that’s sweet and savory.

You may never buy supermarket bacon again. Which is kind of the point.

Questions?

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