Breakfast and nearly everything else just got a whole lot better! :)

To make our Canadian Bacon, first, we take our prized whole pork loins and cure each piece. We then slice the smoked loin into traditional bacon-size portions. This makes for a flavorful, tender yet lean bacon experience.

See how we raise our pigs below...


Pork, water, salt, sugar, sodium tripolyphosphate, sodium erythorbate, sodium bicarbonate, sodium nitrite, canola oil, natural smoke