Our Bacon of the Month Club is launching soon. We're bringing our favorite small-batch cures and hand-crafted slices directly to your door.
We spend 10 days curing and smoking our bacon so you can focus on cooking it.
We take the time to do things right, using a 10-day natural cure and a 10-hour cold smoke to create a better kind of bacon. Our goal is to give you the tools to do more than just fry a few slices for breakfast. By sharing resources like Eliza Cross’s cookbook, 101 Things to Do With Bacon, and expert tips from BENSA, we’re here to help you experiment with new flavors and master the art of the perfect cook.
Upgrade your cooking with real, small-batch bacon
Our bacon isn't just another item on your grocery list. We make it right here in Bakersfield using a 10-day natural cure and a 10-hour cold smoke. That slow process gives it a deep, smoky richness that turns every recipe into something special. Whether you are simmering a savory jam or frying up a thick-cut slice for breakfast, you can taste the hard work we put into every batch. It is authentic food made by people who care about quality and our local community.