+ FREE SHIPPING
In Stock
Expected ship date: December 31
+ FREE SHIPPING
In Stock
Expected ship date: December 31
+ FREE SHIPPING
In Stock
Expected ship date: December 31
WARNING: You may never buy supermarket Bacon again!
(Don't say we didn't warn you!!).
Whether you like your Bacon super thick cut or thin (or somewhere in between), we've got you covered. Slab Bacon is unsliced so you can cut it to your desired thickness!
Bill E's artisan Bacon is produced in small batches that offers an unparalleled level of quality and attention to detail. Bill E uses only the finest ingredients and technique. Bill E's small batch Bacon is hand cured for 8 days in an intricate process that has been perfected over many years. He lovingly turns his pork bellies every other day to enhance the flavor, then they are hickory cold smoked to perfection. The final result is sweet, savory and exceptionally tender Bacon.
Bill-E's Small Batch Bacon was named "One of the Four Best Bacons in America" by Food Writer Scott Gold and the best Small Batch Bacon by Inside Hook.
But don't trust us, go ahead and judge for yourself!
For those who like thick cut Bacon, try Bill E’s Small Batch Sliced Bacon which is portion controlled for easy cooking and freezing!
De-rind Slab Bacon (unsliced)
Choose: 3 lb or 5 lb slab
Packaged in 1 lb increments for portion control (easy cooking or freezing!).
THE PASSION. Everybody loves bacon. Even vegetarians will admit that. But nobody loves it like Bill E, and making his own brand of bacon to share with others was a dream of his since before he can remember. So one day he decided to do something about it. It didn’t happen overnight though. Finding the right breed of pig took awhile, and he tinkered with his recipe for over three years, trying out different curing methods and timing the smoking process to perfection. It wasn’t easy, but when you’re as passionate about bacon as Bill E, you take the time to get things right.
THE PROCESS. There are all sorts of reasons Bill E’s tastes better than your average bacon, starting with how the pigs are raised on the 25 Midwestern family farms where the pork comes from. Berkshire Red and Chantilly White pigs are specially bred for maximum meatiness and flavor, then Bill E hand-cures the meat for eight days in pink curing salt and heavy duty brown sugar made with real molasses. The pork bellies are turned every other day to enrich the process before being cold-smoked in hickory, producing exceptionally tender meat that’s sweet and savory.
You may never buy supermarket bacon again. Which is kind of the point.
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