Hardwood Smoked Bacon
We have Pennsylvania’s top-rated dry-cured, hardwood smoked bacon for sale. One of Weaver’s original flagship items, we first started selling bacon in the early 1920s. The traditional way to cure bacon was to use fresh pork bellies, salt, sugar and a two-week curing process. The cured bacon was then placed in the smokehouse to reduce moisture and improve the savory flavor.
Today, we produce our dry cured smoked bacon in much the same way, starting with the leanest pork bellies available. No water is used in the process — compare that to store-bought bacon that injects water cures into the product! Weaver’s Smoked Meats & Cheeses uses a double-smoke process to reach exceptional levels of salty-sweet flavor.
Experience Lancaster County from anywhere in the country with our delicious dry-cured, hardwood smoked, sliced bacon. Place your online order today, and enjoy the old-fashioned taste of S. Clyde Weaver’s smoked bacon.