A new product from Smoking Goose is now available. Shagbark Hickory Bacon is the latest launch from the company, receiving nods from the Wall Street Journal and the New York Times.
The thick-sliced bacon is cured under Shagbark Hickory syrup, a unique culinary tradition in which the sustainably harvested bark of Shagbark Hickory trees is boiled and rendered into a syrup. It is then smoked over whole log hickory, a tradition the company has long stood for.
According to a release, Smoking Goose does not use pellets, sawdust, or liquid smoke. Working alongside farmers in Indiana and neighboring states, the company ensures that its animals are raised humanely and that its meat is free of nitrates, hormones, and antibiotics.
The 20 oz vac-sealed retail package holds at refrigerated temperatures for up to 75 days, and freezing extends storage for up to one year.
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