Pork

Regular Bacon

We cure whole pork bellies and smoke them low and slow until the fat turns translucent, then slice thick for a meaty bite and a rendered edge. A counter staple that anchors any breakfast.

$5.99/lbYou pay the exact weight at pickup

How to get it

Fresh and weight-based items are pickup-only to guarantee quality.

Pickup location

Cut Specifications

Cure: House dry cure
Smoke: Smokehouse smoked
Cut: Thick sliced
Sold By: Weight (per lb)

From the Butcher

Start in a cold pan over medium heat so the fat renders slow and even. Finish in the oven for whole-pound batches, and save the drippings.

How to cook it

All guides & recipes

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Gear

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Flat-top griddles are everywhere right now, and customers keep asking us if they are worth it. Here is an honest, butcher's-eye breakdown of where a Blackstone shines, where it falls short, and what to throw on it.