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Pasture-raised Bacon


Bacon--cured pork--has been consumed by cultures dating back to 1500 BC. The methods of preserving the meat, the cuts used, and the variety of recipes featuring bacon differ from country to country, but no matter how it's made, it's always super popular and delicious. Seventy percent of Americans consume it for breakfast; but bacon can be savored at any time of the day. Roast with Brussels sprouts; cook into a creamy tomato sauce; wrap asparagus or stuffed zucchini; crumble on top of a wedge of romaine; add to a hearty soup or stew.

Stryker Farms
In 2010, at age 21, Stryker Farm’s owner Nolan Thevenet decided to drop out of college and follow his dream of working outside and being a farmer. Ten years later, he prides himself on practicing true free range farming.
Each of Stryker Farm's livestock animals has unrestricted access to a wild habitat of pasture and forest land, thus allowing them to act out their natural behaviors. Nolan believes that small scale, sustainable farming is the answer to many environmental, animal welfare, and human health issues of our time.
North Country Smokehouse
North Country Smokehouse's authentic charcuterie features traditional cure recipes, using only the best hand-selected, natural ingredients, and small batch smoking process over embers of local hardwoods. Voted America’s Top 10 Best Bacons by Men’s Journal, New England’s Best Meat by Yankee Magazine, and The Best Bacon in America by Food & Wine, North Country has been noted for balancing taste with time honored tradition and modern food trends.
Farm to People

Keep frozen until ready to use. Cook within 2 days of defrosting.

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