We miss bacon - a lot!  But not just any bacon. We miss our all natural cured Red Wattle bacon. It's been a while since we've had hogs go to freezer camp. Months in fact since we had really great bacon.

Why is our bacon different? 

It starts with the pig. Red Wattles raised on grass with just the right amount of grain, raised with care on our family farm, handled gently to reduce stress go to This Old Farm Meat Processing. This Old Farm uses all natural cure and gentle smoking to create the best bacon in the world.

What’s the big deal about Natural cure? Most bacon is cured using sodium nitrate/nitrite a chemical which has questionable affects on health. Our natural cure contains no chemical nitrates/nitrites. The cure is made up of sea salt, turbinado sugar, paprika, other seasonings and spices. Celery juice powder is used instead of sodium nitrate/nitrite.

The celery juice powder cures the pork just fine, gives it the pink cured color and adds a bit to the flavor.  The bacon is rubbed with the cure mixture by hand for even coating, then cured for 5-7 days in the cooler. Next the pork heads for the smoker where it is hot smoked to perfection, then chilled, sliced and packaged.

It takes more time and it costs a bit more than other types of processing, but it is well worth it.  

Tomorrow morning I will pick up our hogs from the processor. Two are going to Double Oak Green Grocer in Columbus, Indiana. Hurry in and get your bacon, chops and cutlets. They won't last long!

Double Oaks Green Grocer

1120 Washington Street 

 Columbus, IN 47201 (812) 376-0775

https://www.facebook.com/doubleoak?sk=info

We will have more RW's ready for processing in September. Supply is limited. If you want to be sure to get enough Red Wattle Pastured pork.  Please call to reserve your pork.

812-360-7765

or email    hoodsheritagehogs@gmail.com

We'll be happy to answer and questions and send out a reservation form.