Hickory Smoked Uncured Bacon


Hickory Smoked Uncured Bacon


The best tasting bacon you’ll ever have! 

We have been making bacon at our restaurant, The Country Cat since its inception in 2007. Adam has developed this recipe by thinking about pork as a whole.  Being a chef/butcher, he thought about all the different herbs and spices that go well with pork and translated that into our spice blend for the bacon.  Our bacon embodies the spirit of the heartland and the piney-ness of the Pacific Northwest- salty, sweet, herbaceous, with a hint a juniper and a big punch of hickory smoke.

Why uncured bacon?

During the curing process, The Country Cat’s bacon is processed using a dry rub of sea salt, sugar, herbs, and spices.  For our retail line, we have opted to make our bacon “uncured.” What this means is that we have replaced the chemical compound sodium nitrite, with celery powder, which is a plant-based, naturally occurring nitrite.  We feel that we can achieve the same great tasting result by using celery powder as opposed to a chemical compound.

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Bake: Heat oven to 400° F. Separate slices and place on rack in a shallow baking pan. Bake 15-20 minutes or untill desired crsipness. No turning is necessary. Pan Fry: Place bacon slices in skillet. Cook over medium-low heat, turning frequently to desired crispness.

Pork prepared with: water, cane sugar, sea salt, vinegar, celery juice powder, spices, black pepper, juniper berry.

Not preserved – Keep refrigerated below 40°f
No nitrites added*
*except for those naturally occurring in sea salt and celery juice powder