We make the best bacon.  Period. And we will not apologize for saying so.  From the quality of the ingredients to the quality of the craftsmanship,  the flavor of this bacon will change the way you look at any other bacon again.  Each and every belly is handrubbed with our signature dry cure, overhauled every day, then hot smoked to mahogoney perfection.  For yer pleasure. I


The Original.  Featured in Austin Monthly Magazine with Cenote (best brunches in Austin) and served at Vino Vino and Hopfields for over four years, this bacon started it all.  Based on my original Pancetta recipe, 

Cured with kosher salt, dark brown sugar, fresh garlic and spices, this bacon has that well balanced pancetta depth with a delicious smoked finish.  Great as bacon or lardons to accent any dish.


The Classic.  Our number one selling bacon is our take on the classic American Farmhouse style.  A perfect balance of salty sweetness ends in the smoky notes of live oak charcoal and mellow hickory.  Cured with kosher salt, dark brown sugar, dark amber maple syrup, and spices, this bacon has a perfect balance of salty sweetness ending in the smoky notes of live oak charcoal and mellow hickory.  This bacon is also great at starting a pot of beans or wrapping some shrimp for the barbeque.


The Dream.  I couldn't get it out of my head.  Ancho Espresso.  Ancho Espresso.  Over and over again.  So I locked the door and went to work on taking those deep rich flavors and  transforming them into a our first Black Label signature bacon.  

Cured with kosher salt,  dark amber maple syrup, our signature ancho-espresso dry rub plus a fresh brewed italian espresso,  this bacon has a deep complex combination of flavors that keep revealing themselves with each and every bite.  What really sets it apart, though, is the delicate smoke finish of pecans to give it a nutty sweetness that only pecans can possess.



Our Second Black Label Bacon inspired by the great whiskey/bourbon shelf that Miles at The Back Lot has been curating.  We grabbed some Irish Whiskey from our good friends Tommy and Ty over at Andalusia Whiskey in Blanco and got to work. 

Cured with kosher salt,  whiskey, honey, dark amber maple syrup, and our house BBQ rub,  this bacon has a rich surprising flavor.  That is a great bridge between savory and sweet. We smoke it with Cherry wood to give it a nice fruit wood smoke balance.




Well, what can we say? We had a Tequila kind of summer and got some fresh Hatch Red and Green Chile Powder shipped in from New Mexico to seal the deal.  It took us a while but we finally had enough tequila that survived to get this thing going.

Cured with kosher salt,  tequila, agave, dark amber maple syrup, and our Hatch spice rub,  this bacon is an exclamation point to all that we have been doing.  Dusted with rub before heading to a smoker rich with Live Oak. Dios Mio!