Small Batch Artisan Bacon - Slab
93%Read ReviewsShips Nationwide in U.S.
Not eligible for shipping to CanadaBill E’s bacon is hand-cured and cold-smoked using the finest curing salt, heavy-duty brown sugar, and hickory. This produces the ultimate bacon — sweet, savory, and incredibly tender.
William “Bill” Ernest Stitt’s small batch bacon is cured and smoked in an intricate 8-day process that has been perfected since Stitt began making bacon behind the stage of his roadhouse-style restaurant, BILL-E’s in Fairhope, Alabama, in 2011. From the best molasses to specially bred Berkshire Red and Chantilly White pigs, Bill E uses only the finest ingredients for his bacon. His attention to detail is incredible. Every batch is hand cured and cold-smoked over hickory before being serenaded by local Fairhope songwriters. Yes, this bacon gets sung to!
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This package includes your choice of 2, 3, 4, 5, or 10 lbs. of slab bacon
- This product is cured and not raw
- Bacon slabs come without the rind
- Slabs are packaged by the pound
- Choose to add on more!
Add on Options Include
- T-shirt
- Summer Baseball Hat (Light Blue)
- Winter Baseball Hat (Dark Blue)
- Logo Sticker
- Cloth Patch
- Logo Sticker + Patch Combo
- Black Apron
- Each sticker measures 4″ × 7″
- Each patch measures 3″ × 3″
- Bacon is cured and shipped without ice packs
- Upon arrival, place on counter, in the refrigerator or freezer
- This can be stored on a countertop for 1 day after receiving, in the fridge for up to a month or in the freezer for up to 1 year
- To serve from frozen, thaw bacon in the refrigerator overnight
Berkshire Red and Chantilly White Pork, Pink Curing Salt, Heavy-Duty Brown Sugar made with real molasses
Hand-Cured, Cold-Smoked Artisanal Bacon
Hand-Cured, Cold-Smoked Artisanal Bacon
Bill E’s bacon is hand-cured and cold-smoked using the finest curing salt, heavy-duty brown sugar, and hickory. This produces the ultimate bacon — sweet, savory, and incredibly tender.
William “Bill” Ernest Stitt’s small batch bacon is cured and smoked in an intricate 8-day process that has been perfected since Stitt began making bacon behind the stage of his roadhouse-style restaurant, BILL-E's in Fairhope, Alabama, in 2011. From the best molasses to specially bred Berkshire Red and Chantilly White pigs, Bill E uses only the finest ingredients for his bacon. His attention to detail is incredible. Every batch is hand cured and cold-smoked over hickory before being serenaded by local Fairhope songwriters. Yes, this bacon gets sung to!
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