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Bacon

English Large Black Thick-Cut Maple Bacon

$73.17 – $243.90

Vacuum packaged in approximately 1-pound amounts.

To order by the package: Order Form

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English Large Black Thick-Cut Maple Bacon

Is there anything better than a morning with sizzling English Large Black, thick-cut maple bacon cooking on the stove? Stripes of dark red meat and crystal white fat melt together delivering the amazing flavour of Alberta, outdoor-raised heritage thick-cut bacon. Our English Large Black pigs are grown out for a minimum of thirteen months. They have access to forage, dirt to root and bask in the sunlight. They are fed a custom feed designed for heritage breeds; our feed is always soy-free and sourced with local, unsprayed grains whenever possible.

  Our pigs are processed at a local, provincially (Alberta) inspected abattoir. In doing so, we can offer you the best cuts and custom choices of heritage pork.

Order your heritage meat for you and your family, and enjoy!

Bulk Bacon boxes are available in 5-pounds, 10-pounds, 15-pounds, and 20-pounds filled with cryovac packages. To order by the package please fill out an ORDER FORM

**ORDERS MUST BE PICKED UP ON THE FARM BY APPOINTMENT OR ARRANGED FOR DELIVERY TO EDMONTON, RED DEER, CALGARY, LAC LA BICHE AB**

Not seeing what you’re after? Contact us; we would be happy to work on creating a custom order.

Want to connect with your farmer and learn what the animals’ day-to-day life looks like? Check us out on Facebook and Instagram.

Additional Information

How do the animals live?

Hogs & Horns Homestead raises all of our animals hormone and is steroid-free. In doing so, we can raise them in an outdoor pasture setting, which allows them to live a stress-free life with plenty of room to move, fresh air, sunshine, pasture, and the ability to forage.

What’s The Major Difference In the Taste & Quality Of Our Meat?

Since all our animals have a slower growing time and longer lifespan, their meat and fat are dispersed differently. Each meat profile is unique. Check out our tips and tricks for cooking heritage pasture meat for the best results.

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