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Grandad’s Bacon is hand-made with care, the old fashioned way. The result is delicious bacon like your Grandad made--you can’t buy bacon like this in grocery stores.

Today’s mass-produced bacons are made in a matter of hours by machines. They are first injected with chemicals such as sodium nitrite, sodium erythorbate, and phosphates. After curing for only a few hours, bacon is heated and sprayed with liquid smoke, then cooled and sliced.  

Grandad’s Bacon uses high quality small farm pork, and is hand-made in small batches to create bacon with great flavor and texture:

• Slowly dry-cured the “old fashioned way” with natural, simple ingredients—salt, spices/flavors, and time.  We use NO added nitrites, erythorbate, or phosphates, like most commercial bacons do.

• Slowly marinated for at least a week so flavors and seasonings become part of the bacon

• Smoked over a wood fire to seal in the bacon flavors

• Cut lean with the perfect size and thickness—the way you like it

TRADITIONAL AMERICAN  BACON

Traditional American bacon is made using pork bellies.  Pork bellies come from the sides of pigs (below the loin which runs along the backbone).  Pork bellies are made up of alternating layers of muscles and fat, and the ratio of lean to fat can vary from front to back and top to bottom on the belly, but averages about 50% lean/50% fat.  That means depending on the slice, it can be more or less lean than 50%.   When I (and just about everyone I watch in a grocery store) buy bacon I always search and search for the leanest cuts, and sometimes I’m hard pressed to find the bacon I want.  For Grandad’s Bacon, I trim the bellies to eliminate excess fat, and I select slices with the ratio of lean to fat that I would like, so you don’t have to worry about getting bacon with too much fat.  I also cut Grandad’s bacon thick for great flavor and texture, and I cut it into shorter slices so it fries up flatter so it’s easier to handle when you are cooking it.    

BACK BACON (BRITISH CUT)

I have been fascinated with back bacon since I started making bacon.  This is the traditional British bacon cut, which is made from the loin and some of the top of the belly.  I recently visited a friend in Scotland who has won many awards for making bacon (Piggery-Smokery) and he taught me a lot about how to make back bacon.

If you prefer leaner bacon, back bacon is a great option for you. Back bacon is about 75% lean/25% fat, whereas belly bacon is typically about 50% lean/50% fat. In my opinion, this is THE BEST cut of bacon for a BLT! Several slices of this bacon on a brioche bun with cheese, lettuce, and tomato will completely peg your meter! If I were eating turkey bacon to reduce fat in my diet, I would immediately switch to back bacon because it’s lower in fat vs. traditional bacon, and it tastes so much better.

Grandad’s Old Fashioned Slow Bacon is available in the following flavors:

Spicy Pepper & Garlic (American and British Cuts)

Bourbon BBQ (American and British Cuts)

Maple Syrup & Brown Sugar (American and British Cuts)

Espresso (American Cut)

Hot & Spicy (American Cut)

Stout Beer (American Cut)

AWESOME FLAVORS— I created these flavors because I want you to experience the wonder of pork with awesome flavor combinations.  I did not scrimp on ingredients when I developed these flavors because I want you to LOVE every bite! 

It’s my humble opinion that the greatest bacon is made with care, time and passion. Grandad’s Bacon has heroic flavors ingrained into the best cuts of BACON!!!

And Remember…

If you would like to order Grandad’s Bacon and prefer to pick it up personally rather than paying for USPS delivery, please choose the pick-up option during checkout or you can either email me at grandadsbacon@gmail.com or call me to make arrangements (513-728-9897).

You can pick up Grandad’s Bacon at ”Out of Thyme”, 11915 Montgomery Road, Cincinnati OH 45259. This is In the Loveland area, 1.5 miles north of Harpers Point on Montgomery Road, 2 blocks before Fields Ertel Road.