Cherrywood Smoked Bacon – $12/pack

While uncommon in California, Cherrywood is ubiquitous in the Pacific Northwest. Our philosophy is to let the signature characteristics of the wood do the work for us, which is why we source pork bellies from local distributors and cure them with a simple mixture of salt, pepper, brown sugar, and nitrates. We smoke our pork bellies in our custom built barrel drum.

Alderwood Smoked Black Cod – $30/lb

Another Pacific Northwest classic, Alderwood pairs perfectly with fish. Our black cod is locally sourced direct from the fisherman. We lightly cure our black cod fillets with salt, sugar, pepper corns, and bay leaves before an all-day smoke-sesh. The result is a delectable and almost spreadable fillet that falls somewhere between cold-smoked and kippered.

Densmore Farms Bacon Jam – $6/jar

We were introduced to bacon jam back in the day. Skillet’s food truck in Seattle dished up medium-rare burgers with cambazola cheese, arugula, and their wonderful bacon jam. Here is our version. We sauté our homemade bacon ends with ample onion before a slow simmer in black coffee, maple syrup, and apple cider vinegar.

Bacon Jam will spruce up any burger or sandwich. Scoop some into your morning egg burrito. Add it to your appetizer cheese plater – spread over toast with a brie or a soft blueish cheese. With some creativity the possibilities are endless!