This was walking around 9 weeks ago. We cure it the old school way with just salt, brown sugar pepper, and cold mountain air in a 100 year old smoke-house. No nitrates, no antibiotics, no steroids, nothing. The hogs are certified drug free. They live in a 'clean' habitat indoors. The are pesticide fed corn.

Once you taste this stuff it ruins you for store bought bacon. We also cure the hams but that takes about 10 months. We make home made sausage from the shoulders. We also take the tenderloins and cut those into chops. No nasty bits for us, we give those away.


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Oh my god, that looks amazing!
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Pure heaven.
I have a pork belly curing in the fridge, and almost ready to be smoked. My first, but not the last, I am sure.
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:-) :-):-):-)
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:-) that looks tasty.
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Looking good Jeff. I too make my own bacon, but do the curing in the fridge. All my friends are converts.
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soo....how can I get some?
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My buddy in Raleigh is into curing bacon, hard saugsage, pancetta and the like. I would like to get into it, but getting quality pork in New England is way too expensive.

Swift is not good enough for prosciutto or speck.
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Are you single? :-) :-) I'd marry you if that was legal in the south. :-)


Why can't I find good stuff like that in Texas. sigh.
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Looks interesting... never had bacon other than store bought. As was mentioned before, how does one go about getting some?
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For some reason, Texas seems to have a phobia to pork. No one can cook it and it is hard to find good fresh cuts.
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If you want to cure your own, Asian markets with a meat counter/butcher will commonly have pork bellies as an ingredient for a few popular dishes.
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I see the hams too.... Anything special done there?
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Thanks all. It is a labor of love, we don't sell it, sorry!
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My wifes mother cures speck and its great. Where she lives in Austria speck is very popular.
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hog heaven ?
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Yummy!

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:-) :-) :-) :-)
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mmmmm.....bacon
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Wow! Looks amazing!
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