It all STARTs WITH the best.

We start with a 10 or 12 pound pork belly thoughtfully sourced from Heritage Farms. Cut into 3 pound-ish portions, the pork cures up to 5 days in a rub made from equal parts sugar and salt and seasoning of choice. Once rinsed, we hot smoke it at around 165 degrees for about 2 hours – long enough to render the right amount of fat and give it a little bit of a gloss. Then we cool it, slice it, seal it, and send it on its way.

Our Flavors

Maple with garlic and chili flakes/ Think: bacon dipped in syrup.

The layers of sweet and spicy pair well with the smooth, soulful jams of G. Love and Special Sauce, Galactic, or old school Stevie Wonder. There’s a reason this is the bacon of choice for lazy Sunday mornings.

Chinese five spice/ Signature Foxhall bacon with fennel, star anise, clove, Szechuan black pepper and a hint of cinnamon. Pork spice perfection.

This impeccably seasoned bacon has a deep, evolutionary flavor that syncs up beautifully with the artistry of Beyonce and the boldness of late 80s, early 90s hip-hop. 

Fennel and chili flakes. The perfect BLT bacon, clean and wholesome.

As playful as it is pure, this bacon begs for the Barenaked Ladies, though the Ramones circa 1980 also team nicely here with their pop undertones.