Maple brown sugar cured. Real wood smoked. The bacon grocery stores pretend to sell. FARM-RAISED | PREMIUM BREED | PROCESSED ON OUR RANCH Supermarket bacon is wet-cured in hours, pumped full of water, and liquid-smoke flavored. What you smell frying is mostly the water cooking off. What's left is thin, salty, and curled into nothing. Ours isn't that bacon. McBee bacon is thick-cut from Berkshire Cross pork bellies — a premium breed with the marbling and flavor modern commodity pork lost decades ago. We dry-cure it the old way with a maple brown sugar rub, then smoke it low and slow over real wood until the fat turns amber and the meat hits the right bite. The result is bacon that lays flat in the pan, crisps without disappearing, and tastes like bacon is supposed to taste — rich, smoky, with a gentle maple sweetness and a chew that tells you it came from a real animal, not a processing line. Why this bacon is different: Berkshire Cross pork bellies — premium breed, deeper flavor, real marbling Maple brown sugar dry-cure — the old way, no water pumping, no shortcuts Smoked low and slow over real wood — not liquid smoke, not flavor spray Thick-cut — stays meaty in the pan, crisps without shrinking to nothing Raised in the Heartland and processed in our SQF-certified facility — farm-to-wrapper, no middleman Backed by the Cowboy Code — if it doesn't earn a spot in your skillet, we'll make it right Choose your pack: 1 lb — a weekend's worth. One pack, one skillet, gone. 2 lb — the weekly standard. Most households come back for this one. 5 lb — stock the freezer. Best price per pound. In the box: Thick-cut bacon, vacuum-sealed and flash-frozen at peak freshness. Keeps 12+ months in the freezer, two weeks refrigerated once thawed. Cooks beautifully: cast iron, oven sheet pan (400°F, 18 minutes, no mess), griddle, or wrapped around anything that needs saving. Ships frozen in insulated packaging with gel ice. This is what bacon tasted like before the food industry got to it.
