Our bacon is brined in a German heritage organic spice blend along with himalayan salt and fresh spring water from our remote canyon. As an orthomolecular farm, we use vitamin C and other herbal antioxidents, instead of nitrates/nitrites. Our bacon is cold smoked for eight to twelve hours with our unsprayed apple wood. From the pork belly, this bacon is mouth-wateringly tender.
 
As always, we feed our pigs non-gmo, corn-free, soy-free, custom milled grains that are fermented in our raw jersey milk.