Fat Belly Bacon was founded in January 2020 to deliver a product that was not like any bacon that is commercially produced. They hand cure their bacon using natural, minimal ingredients.
Once the cure is applied, the pork bellies are placed in the refrigerator for 10 days to allow the cure process to take place. After the curing, the pork bellies are smoked over a blend of hardwoods for approximately 6 hours. Once smoked, they are placed back into the refrigerator for 24 hours to allow the smoke to thoroughly permeate the meat, as well as to mellow any bitterness from the smoke.
The finished bacon is then sliced and packaged for sale to our loyal customers to enjoy! Come to the market and taste their traditional, Old Bay, Maple Bourbon, Black Pepper, Jamaican Jerk, Nashville Hot and Don’t Fear the Reaper styles.
Stay Connected
Sign up for e-news to learn about special events and offerings.