• Uncured Nitrite-Free Bacon by Nodines: Slow smoked with hickory and maple hardwoods for an old-fashioned taste that's getting harder and harder to find. Nodine's doesn't add any water to their cure, so the bacon doesn't shrink away in the pan. Just heat to crisp and serve.  (16 oz)

• Hickory Smoked Virginia Bacon: This bacon is smoked slowly and patiently in their own smoke house. The result is a genuine, hickory-smoked bacon that fills your kitchen with the enticing aroma of real country cooking. You'll be amazed at how little Edwards bacon shrinks when cooking, and how great it tastes. (12 oz)

• Broadbent's Kentucky Bacon: Broadbent old-fashioned country smoked bacon has been made the same way for the last 100 years. Working out of their smoke house in Kentucky, every slab is hand rubbed with dry cure ingredients, then slow smoked for an unforgettable flavor that has been loved for generations.  (14 oz)

• Vermont Maple Cured and Cob Smoked Bacon: This small batch bacon is produced in South Barre, VT, and is brined with Vermont Maple Syrup from the next valley over from the Vermont Smoke and Cure ranch. A moderate amount of salt is added, but only enough to enhance the natural richness of the pork. Once brined, the bacon is ready to begin slow smoking with corn cobs and maple wood. This combination of mellow, smooth smoke and relatively low salt allows the flavor of the real Vermont maple syrup to shine through.  (12 oz)

• Southern Rind-On Bacon by Striplings: For those that like a little extra crunch with their bacon, try Stripling's Rind on Bacon. Today most bacon has the pork skin removed before smoking, but some customers prefer the old fashioned tradition of keeping the "rind" on the bacon. (16 oz)

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