Smoked Heritage Package
One 12-16 oz pack each of bacon from Broadbent's, Benton's, Smoking Goose, two 8 oz packs Broadbent's loin bacon, plus one 12-16 oz piece Edwards Surryano Ham Wedge
- Our bacon and hams are always made with 100% heritage breed pork from our network of farms
- Antibiotic-free
- Sourced from America's best curemasters
Very few artisans still maintain a dedicated smokehouse with a smoke machine that billows out wood from the local forest – the added time, energy and expertise required for this creates treasured tastes of the past.
Back in the days before refrigeration hardwood smoking with natural hickory or oak wood provided antimicrobial benefits to the surface of the product. The other benefit was flavor.
Broadbent Applewood Smoked Heritage Bacon
In 2009, Broadbent's celebrated 100 years of making old-fashioned country ham, bacon, and sausage. We are proud to ship them our 100% heritage pork bellies which they cure in their signature style. This is a lighter, sweeter bacon, smoked with applewood.
Broadbent Hickory Smoked Loin Bacon — our leanest bacon!
This is our leanest bacon, cut from our heritage breed center cut loins and cured by the curemasters at Broadbent in Kentucky, est 1909. These delicious bacon slices are packed in lovely 8 oz packages for easy use and storage. There is nothing that won’t improve with the addition of some of this loin bacon, lightly smoked over real hickory wood. A Kentucky Institution, Broadbent produces some of the most respected bacon in the US.
Benton's Hickory Smoked Heritage Bacon
Al Benton cures his meats in a tiny smokehouse in the Smoky Mountains of Tennessee. Established in 1947 in the town of Madisonville, the Benton operation is widely regarded as an American treasure producing the most delicious cured products in the nation. “Don’t call me Mr. Benton,” he chides, “I’m Al.” His smile is half Robert Redford and half Jimmy Carter, equal parts star power and earnest American.
Smoking Goose Applewood Smoked Heritage Bacon
We send our 100% heritage Berkshire bellies to Smoking Goose in Indianapolis. There curemaster Chris Eley dry-rubs them and cures them under brown sugar, sea salt, and Indiana maple sugar. They are then smoked over apple wood. We loved this bacon the second we tasted it and are proud to add it to our list of delicious bacon produced by the country’s best curemasters. We especially love that this bacon is smoked using a real old-school smoker, not the case with most modern bacon today.
Edwards Heritage Surryano Wedge
Enjoy the thrills of a whole ham experience with no need to trim or store the full leg. This is just one piece from the center of the ham, the very best balance of fat and lean, perfectly aged and ready to slice and serve. Sam Edwards III says, "this is how the Curemasters eat long-aged ham." All you need is a sharp knife to do the same. In 2005 Sam Edwards III was searching for a well-raised ham source. He missed the flavor of the cured hams his grandfather produced and wanted to find hams that could stand up to 400-500 days of cure. After years of testing with the heritage breed hams raised by the network of farms working with Heritage Foods, Sam found the flavor profile (twang) he was looking for. He named his new creation Surryano, after his home in Surry, Virginia.
