Fat Belly Bacon was founded in January, 2020 with the intent to deliver a product that was not like any bacon that is commercially produced. We hand cure our bacon using natural, minimal ingredients.
Fat Belly Bacon is not pumped full of water and brine the way that commercial mass-produced bacon is. It will not shrink, curl up or splatter grease all over your kitchen the way store bought bacon does. You can certainly notice the quality in bacon made the way it used to be!
Once the cure is applied, the pork bellies are placed in the refrigerator for 10 days to allow the cure process to take place.
After the curing process is complete, the pork bellies are smoked over a blend of hardwoods for approximately 6 hours. Once smoked, they are placed back into the refrigerator for 24 hours to allow the smoke to thoroughly permeate the meat, as well as to mellow any bitterness from the smoke.
The finished bacon is then sliced and packaged for sale to our loyal customers to enjoy!