Applewood Smoked Sliced Bacon Wagyu

Applewood Smoked Sliced Bacon WagyuOur bacon is made from 10 day cured pork belly and is smoked for 12 hours before chilling and slicing. We slice the bacon about a quarter inch thick. Lets face it, everything's better with bacon!

Our Hogs are Iberico and Iron Age

Pork leg is the traditional cut used for making ham

Great in scrambled eggs and tacos

Traditionally cheeks are used to make barbacoa and are extremely tender when cooked correctly

The two meats are divided by a T shaped bone from the spine

Caul fat is very useful to have in the kitchen and can be used in so many ways

We cure for 14 days and slowly roast and chill

Ingredients include smoked paprika

ideal for sandwiches

This ham is made from the lower shoulder

in Texas candied-smoked pork belly burnt ends are very popular

Pork jowls are very similar to pork belly and are typically made in bacon or Italian Guanciale