Bring Home the Bacons: Red Top Farms

Red Top Farms slow smokes all-natural, heritage-breed Berkshire Pork bellies raised on family farms without antibiotics or added hormones for 18 hours with genuine applewood for smooth, sublime smoke flavor. The smokehouse itself is a wonder. It's two stories tall and built from a design that is 125 years old.

The bacon is simply seasoned with all-natural ingredients, including sea salt, turbinado sugar, and celery powder, that make it the perfect addition to recipe for Berkshire Bacon-Shallot Dressed Brussels Sprouts. Not ready to prepare a whole slab? Ask our Expert Market Partners to custom-slice it just how you want it!

Bring Home the Bacons: Red Top Farms

Red Top Farms slow smokes all-natural, heritage-breed Berkshire Pork bellies raised on family farms without antibiotics or added hormones for 18 hours with genuine applewood for smooth, sublime smoke flavor. The smokehouse itself is a wonder. It's two stories tall and built from a design that is 125 years old.

The bacon is simply seasoned with all-natural ingredients, including sea salt, turbinado sugar, and celery powder, that make it the perfect addition to recipe for Berkshire Bacon-Shallot Dressed Brussels Sprouts. Not ready to prepare a whole slab? Ask our Expert Market Partners to custom-slice it just how you want it!

Bring Home the Bacons: Nueske�s

Today R.C.’s grand children continue the tradition, changing very little in the past 82 years at the family business in Wittenberg, Wisconsin.
 
Herb and spice combinations are still imported and hand-blended to create the recipes used by R.C.  Only the leanest pork bellies are selected.  No water is added, and old-world practices are still used for  deep, heavy smoke flavor and true fire aroma. 
 
Nueske's thick-sliced, uncured Wild Cherrywood Smoked Bacon is smoky, sweet, and subtle—made from an all-natural recipe containing no artificial ingredients and pork raised without antibiotics.  
 
Smoked 24 hours over glowing embers of fresh-cut, wild Wisconsin Cherrywood logs, this bacon was honored with a prestigious Gold Award in the 2011 National Specialty Food competition. And it makes a mean quesadilla. Check out the recipe.
 
We've also brought in other Nueske's specials during our Bacon Fest:

Nueske’s Applewood Smoked Bacon is known for its distinctive, full flavor from 24 hours of slow-smoking. The award-winner is also available as Triple-Thick Butcher Cut Bacon and has won national acclaim from The New York Times, Chicago Tribune and Cuisine Magazine.   
 
Nueske’s Smoked Canadian Bacon made from hand-trimmed pork loin is extra lean and slowly smoked 24 hours over smoldering embers of sweet Applewood.

Add them to your favorite bacon recipes! 

Bring Home the Bacons: Nueske�s

Today R.C.’s grand children continue the tradition, changing very little in the past 82 years at the family business in Wittenberg, Wisconsin.
 
Herb and spice combinations are still imported and hand-blended to create the recipes used by R.C.  Only the leanest pork bellies are selected.  No water is added, and old-world practices are still used for  deep, heavy smoke flavor and true fire aroma. 
 
Nueske's thick-sliced, uncured Wild Cherrywood Smoked Bacon is smoky, sweet, and subtle—made from an all-natural recipe containing no artificial ingredients and pork raised without antibiotics.  
 
Smoked 24 hours over glowing embers of fresh-cut, wild Wisconsin Cherrywood logs, this bacon was honored with a prestigious Gold Award in the 2011 National Specialty Food competition. And it makes a mean quesadilla. Check out the recipe.
 
We've also brought in other Nueske's specials during our Bacon Fest:

Nueske’s Applewood Smoked Bacon is known for its distinctive, full flavor from 24 hours of slow-smoking. The award-winner is also available as Triple-Thick Butcher Cut Bacon and has won national acclaim from The New York Times, Chicago Tribune and Cuisine Magazine.   
 
Nueske’s Smoked Canadian Bacon made from hand-trimmed pork loin is extra lean and slowly smoked 24 hours over smoldering embers of sweet Applewood.

Add them to your favorite bacon recipes! 

Bring Home the Bacons: Pederson’s Natural Farms

Their bacons are a health-friendly as they are palate-friendly: Pederson’s recipes feature no artificial ingredients, no artificial preservatives, no added nitrates or nitrites and pork raised humanely without crates, the use of antibiotics, nor growth stimulants, and fed an all vegetarian diet.

Now back to palate-friendly. Pederson’s newest—Honey Bacon (pictured)—swirls real Texas honey in the natural brine and is smoked with hickory wood for a delightful balance of smoke, gentle sweetness, and salty flavor. Tip from our Market Experts: Be sure to cook Honey Bacon slowly over medium-low heat to protect the honey from burning.

Another tip from our Market Experts: Check out the recipe for a Grilled Irish Cheddar, Honey Bacon & Tomato Sandwich made with Pederson's Honey Bacon

You'll also find these Pederson's bacons during our Bring Home the Bacons Bacon Fest:

  • Canuckin’ No Sugar Bacon made with pork sirloin
  • Organic Applewood bacon
  • Natural Applewood bacon
  • Cherrywood bacon
  • Pepper bacon
  • Turkey bacon
  • Beef bacon

Bring Home the Bacons: Pederson’s Natural Farms

Their bacons are a health-friendly as they are palate-friendly: Pederson’s recipes feature no artificial ingredients, no artificial preservatives, no added nitrates or nitrites and pork raised humanely without crates, the use of antibiotics, nor growth stimulants, and fed an all vegetarian diet.

Now back to palate-friendly. Pederson’s newest—Honey Bacon (pictured)—swirls real Texas honey in the natural brine and is smoked with hickory wood for a delightful balance of smoke, gentle sweetness, and salty flavor. Tip from our Market Experts: Be sure to cook Honey Bacon slowly over medium-low heat to protect the honey from burning.

Another tip from our Market Experts: Check out the recipe for a Grilled Irish Cheddar, Honey Bacon & Tomato Sandwich made with Pederson's Honey Bacon

You'll also find these Pederson's bacons during our Bring Home the Bacons Bacon Fest:

  • Canuckin’ No Sugar Bacon made with pork sirloin
  • Organic Applewood bacon
  • Natural Applewood bacon
  • Cherrywood bacon
  • Pepper bacon
  • Turkey bacon
  • Beef bacon

Bring Home the Bacons: Burger’s Smokehouse

E.M. Burger’s mother, Hulda, was from Germany, where she had grown up learning how to preserve meats—salt for cure, sugar to hold the salt on, salt peter for preservation, and pepper to keep the bugs off.  Hams were aged hanging on nails in a shed.  In 1927, the family began selling Ozark Country Cured Hams to city professionals in Missouri.  

Burger began hauling ham in his car to Jefferson City and Columbia, and in 1952 built the first one-room “Ham House” on a hill on his father-in-law’s farm in California, Missouri.  As word of their quality grew, it was time to expand across state lines, and in 1957 Burgers’ became the first country, cured-meat company to receive Federal Inspection.

Today, the third generation of Burgers is grooming the fourth generation to carry on tradition.  Slabs of artisan bacon are prepared by the method Hulda brought from Germany.  Deep-smoked, hickory-flavored bellies are sliced twice as thick as conventional bacon for more flavor.  Brown sugar-cured Country Pork Jowls have old-fashioned dry-cured, salty, and hickory-smoke flavor that just begs for a a bowl of fresh Greens. Check out our recipe for Fresh Greens with Brown Sugar Pork Jowl.  
 
Also look for: Burgers’ Maple Country Bacon, Burgers’ Cajun Bacon, and Burgers' Country Ham Bacon 

Bring Home the Bacons: Burger’s Smokehouse

E.M. Burger’s mother, Hulda, was from Germany, where she had grown up learning how to preserve meats—salt for cure, sugar to hold the salt on, salt peter for preservation, and pepper to keep the bugs off.  Hams were aged hanging on nails in a shed.  In 1927, the family began selling Ozark Country Cured Hams to city professionals in Missouri.  

Burger began hauling ham in his car to Jefferson City and Columbia, and in 1952 built the first one-room “Ham House” on a hill on his father-in-law’s farm in California, Missouri.  As word of their quality grew, it was time to expand across state lines, and in 1957 Burgers’ became the first country, cured-meat company to receive Federal Inspection.

Today, the third generation of Burgers is grooming the fourth generation to carry on tradition.  Slabs of artisan bacon are prepared by the method Hulda brought from Germany.  Deep-smoked, hickory-flavored bellies are sliced twice as thick as conventional bacon for more flavor.  Brown sugar-cured Country Pork Jowls have old-fashioned dry-cured, salty, and hickory-smoke flavor that just begs for a a bowl of fresh Greens. Check out our recipe for Fresh Greens with Brown Sugar Pork Jowl.  
 
Also look for: Burgers’ Maple Country Bacon, Burgers’ Cajun Bacon, and Burgers' Country Ham Bacon 

Bacon: It’s The Jam

Created by Terrapin Farms owners Brian Coughlin and Mary O'Donnell, the jam is as versatile as it is delicious. The “hot” comes from jalapeƱos, which is all any Texan needs to know. And what you’ll love is the splash of sweet from roasted bell peppers and a dash of savory from bits of smoked bacon.

You'll also love all the tasty things you can make better with Terrapin Farms' bacon jam. Need an easy—and easily impresive—appetizer? Simply pour over cream cheese, set out some crackers and stand back, or add some zing to your favorite sandwiches. And those old-standby chips? Dip ‘em in this and taste what happens next. Also, up the flavor quotient of grilled fish, chicken, and sandwiches!

Bring Home the Bacons: North Country Smokehouse Bacon

The younger Satzow creates bacons that have been hailed by The New York Times and Saveur Magazine. In fact, North Country Smokehouse bacons are so renowned that Pope John Paul II requested North Country Smokehouse Bacon be served to him while he visited the United States.

One bite of these bacons, and it’s easy to taste why they’re so loved. Each bacon has a distinctive aroma and intricate flavor all its own. Premium, quality pork bellies are cured in real, dark maple syrup and spices using a Wiltshire Cure,  an old-fashioned recipe developed in England in the early 1800’s. That cure, combined with a week’s cure time, followed by a lengthy 10-hour smoke with natural hardwoods in their German-made smokehouse without dampers results in bacons bathed in delicious flavor.  

You'll find these varieties of delicious North Country Smokehouse Bacons in our meat Market:
 
Cob Bacon (pictured) –  A delicate balance of corn cobs and natural hardwoods makes a smooth, yet robustly smoky Cob Bacon smoky enough for BLTs, yet just right for a hearty chowder, or broil a slice for a delicious Bloody Mary swizzle stick. Recipe: Cob Smoked Bacon and Corn Chowder

Fruitwood Smoked –  A blend of apple, maple, and hickory woods is carefully calibrated to create the same distinctive, rich flavor for every batch of nitrate- and nitrite-free, uncured bacon made from certified humane pork raised without antibiotics.
 
Peppered Maple – This variety pairs the earthy heat of black pepper with the sweetness of maple syrup and hickory smoke—great for Carbonara or roll and broil to make the ultimate Bloody Mary swizzle. 
 
Cottage Bacon – Meaty, whole-muscle pork butt is slow-cured with maple syrup and hickory smoked.