• 2 pound package (32oz)
• Double Applewood Smoked
• Dry Cured
• Click the "How It's Made" tab above for more detail
• Slabs are ideal for lardons, hand-cut thickness
Choose your favorite cuts and cures. We’ll pack your order with extraordinary care and ship it directly to your designated location.
How It's Made
DRY CURED AND DOUBLE SMOKED: IF YOU LIKE SMOKY, BELLY UP TO THE BEST.
We offer a double smoked bacon more traditionally American that starts with bellies sourced from our hog farming partners.
Dry cured bacon—meaning it’s cured with no added water— is a labor of love. The bacon is rubbed with salt, sugar, spices and pink salt.
Next, we send our bacon to get applewood smoked for twice as long as most other products out there. We even give it a second blast of smoke with maple wood. This process gives our products a rich color and deep bacon flavor. As a chef using bacon in many dishes, it was very important to me to create a bacon that is balanced in salt, smoke and sugar. Too much of either one will overpower your dishes.
Baker’s is the real deal. The color you see on the bacon comes from hardwood being burnt, the flavor comes from quality pork spices and time! Most bacon can go from pork to bacon in 1 or 2 days. Baker’s Bacon takes a full 10 days to make.
Baker’s Bacon is perishable, so it needs to ship carefully in a special pack on ice and travel no more than a couple of days. Individual orders are processed as soon as they are received, however we only ship on MONDAY, TUESDAY and WEDNESDAY to avoid shipments travelling over the weekend. Therefore if you place your order on Wednesday, it will ship the following Monday and arrive the following Tuesday or Wednesday depending on how far it has to travel from Marina, California.