Limited Batch Berkshire & Blue Butt Hickory Smoked Bacon – Thick Cut (1 lb)
$15.00
Next batch date is set with the smokehouse. Join the notify list to be texted first.
This is the kind of bacon you do not find on a grocery store shelf. Crafted from our small herd of Berkshire and Blue Butt pigs, our thick‑cut bacon is hickory smoked for a bold, classic flavor that hits you the second it hits the pan.
Because we work in tiny batches, every strip gets the attention it deserves. The fat renders slowly, the meat crisps up beautifully, and you end up with that perfect balance of smoky, salty, and slightly sweet that makes “just one more piece” impossible.
We only have a super limited amount available, packed in convenient 1 lb bags. Once this batch is gone, it’s gone until the next butcher date which will be in 2027.
Why you’ll love it
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Heritage breeds: Berkshire and Blue Butt pork for rich, deep flavor
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Hickory smoked: Classic, robust smoke profile
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Thick cut: Meaty slices that cook up crisp with a tender bite
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Super limited: Small‑batch production, available while supplies last
- No hormones, no preservatives, no fillers
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1 lb packs: Easy to store, thaw, and cook for any meal
Perfect for
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Saturday morning breakfast spreads
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BLTs and smash burgers
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Wrapping jalapeño poppers or asparagus
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Crumbling over salads, baked potatoes, or mac and cheese
Package details
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Breed: Berkshire and Blue Butt
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Smoke: Natural hickory
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Cut: Thick‑cut sliced bacon
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Net weight: 1 lb per pack
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Storage: Keep refrigerated or frozen; use within 7 days of opening
Farm pickup only in Conway, PA. No shipping.
Text 412-491-9503 to coordinate your pickup time.
About this product
This is small-batch, hickory-smoked, thick-cut bacon from our own Berkshire and Blue Butt heritage hogs, raised on pasture at Bryant Creek Heights in Conway, Pennsylvania. It is packed in one pound vacuum-sealed cryovac. Fifteen dollars a pack, local pickup only. It is what breakfast is supposed to taste like when you cook it in a heavy pan on Sunday morning.
The pigs are Berkshire and Blue Butt, two heritage breeds that grow slower than commercial hybrids and finish with more intramuscular fat. That fat is where the flavor comes from. Berkshire in particular is what chefs quietly pay a premium for and rarely disclose on menus. Our bellies come off animals that lived on real ground, wallowed in real mud, rooted for real acorns and roots, and finished on non-GMO feed. No hormones, no growth promoters, no antibiotics.
Bellies are trimmed and cured at a USDA-inspected facility with a straightforward cure and a real hickory smoke. Not liquid smoke, not smoke flavoring: hickory wood, hours in the smokehouse, the way American bacon was made before someone decided speed mattered more than flavor. We cut it thick because thin-cut bacon is a supermarket concession. Thick-cut takes a little longer in the pan, renders more fat you can save for cooking, and stays chewy in the middle with a proper crackle on the edge.
Cook it slow in a cold pan on medium-low. Let the fat come out before the meat starts to brown. If your bacon is crisp before the fat is out, your pan was too hot. Pour the rendered fat into a jar, refrigerate it, and use it for eggs, potatoes, greens, cornbread, popcorn. Bacon fat is not a byproduct. It is half the point.
Every batch is limited because we are a small farm with a finite number of pigs and a butcher schedule that we do not control. When bellies come back from the smokehouse, they go on the site and they usually sell out inside the week. If the page says sold out, join the notify list on this page and we will text you the moment the next batch is packed and ready.
Pickup is at the farm at 1701 Sampson Street, Conway, PA 15027, scheduled by text to 412-491-9503 after your order comes in. We do not ship bacon. Vacuum-sealed and frozen it keeps four to six months in a freezer at zero degrees, and about a week in the fridge once thawed. Local pickup only, no shipping, no delivery.
Frequently asked
When will bacon be back in stock?
Bacon runs on a butcher-date cadence and sells out between batches. Join the notify list on this page and we will text you the day the next batch is packed and ready for pickup.
How do I cook thick-cut bacon so the fat renders?
Start it in a cold pan on medium-low heat and be patient. Let the fat come out before the meat browns. If it is crisping before the fat renders, your pan is too hot.
Can you ship the bacon?
No. Bryant Creek Heights is local pickup only. Everything is picked up at our farm at 1701 Sampson Street, Conway PA 15027, coordinated by text after you order.
What breeds is the bacon from?
Berkshire and Blue Butt heritage hogs raised on our farm. Both breeds are known for higher intramuscular fat than commercial hybrids, which is what gives the bacon its flavor and chew.