Chicken Livers

WHY OUR BACON & SMOKED MEATS

• We cure our bacon with salt, time, and smoke. No liquid smoke, no nitrate bombs, no shortcuts that sacrifice flavor for speed.
• Our bacon comes from Iberico pigs raised outdoors. Fat that's rich and creamy, not the thin watery strips that curl up to nothing in the pan.
• Most bacon comes from pigs fed soy and corn loaded with inflammatory seed oils. Our pigs eat clean, so the fat is clean.
• No natural smoke flavor sprayed on. We smoke our meats over real hardwood until they're perfect, smoke that penetrates deep instead of just coating the surface.

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