Bacon is Back!

Sugar Mountain Farm Bacon

It’s back! Bacon is once again available. It is a brown sugar cure. The smokehouse does use nitrite in the bacon, unlike our hot dogs and sausage which are nitrate/nitrite free. Do go read here about nitrate/nitrite issues. It’s an interesting topic. Note that we do offer fresh bellies for adventurous souls and chefs who want to cure & smoke their own.

You can find our bacon, hot dogs, sausages and fresh cuts of pastured pork available weekly at these fine stores and restaurants in Vermont.

For CSA Pre-Buys, Whole Pigs, Half PIgs, Roasters and Piglets see the menu above and contact us directly.

Outdoors: 75°F/51°F Mostly Sunny
Tiny Cottage: 72°F/72°F

Daily Spark: Life is sexually transmitted. -Passed to me by BigRockPile

About Walter Jeffries

Tinker, Tailor...
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4 Responses to Bacon is Back!

  1. Jeremy Merritt says:

    Nice! I’d like to try your bacon, so I’ll keep an eye out for it in the Upper Valley.

    On an unrelated note, would you consider enabling the full post content in your RSS feed?


  2. Kristin says:

    I’ve become fascinated (read: obsessed) about making my own dried sausages of late. So I’ve been reading up on the Nitrate/Nitrite use in meat preservation. I’ve come to the conclusion that it is not harmful. As with many things, the government stuck their noses in the entire issue and restricted what you and I can do as small farmers, even if we don’t sell anything and just produce it for ourselves (try buying food grade saltpetre for instance).

    What I have read is that the nitrate changes to nitrites then nitric oxide. This is done through interaction with specific bacteria that are naturally occurring in the meat & fats. I was a bit young to really recall all the government hearings & panels on the subject but I suspect any issues with residual nitrates/nitrites were caused by the lack of traditional animal rearing more than anything. As we all know, healthy animals have healthy flora throughout their bodies.

    I am now convinced that a traditional diet should consist of primarily fermented meats and this is the final and missing aspect of the traditional food movement. Now to figure out how to do it myself here in Tennessee without killing us (with botulism). There must be some studies that were done in the early thru mid 20th century that dealt with this.

    Would love to see a post on your thoughts on the subject, Walter.



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