Forest Hog Honey Bacon - Avg. 0.75lb
TC Farm
$18.99
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TC Farm
Forest Hog Honey Bacon - Avg. 0.75lb
Real maplewood smoke — not a liquid shortcut — gives this bacon its color and its backbone. It's slow smoked the old-fashioned way in actual wood shavings, sliced at a medium thickness, and cured with nothing sweeter than organic raw honey — no refined sugar anywhere near the cure.
- Sliced at medium-thickness for a hearty breakfast plate, crumbled over salads, or worked into a burger blend for smoked depth most patties don't have.
- Slow smoked in real maplewood shavings with no liquid smoke — the wood itself does the flavor work, not a bottled additive.
- Made from Non-GMO pork with an ingredient line short enough to read in one breath: pork, sea salt, white pepper, and organic raw honey.
Real maplewood smoke — not a liquid shortcut — gives this bacon its color and aroma. It's slow smoked the old-fashioned way in actual wood shavings, then sliced at a medium thickness: thick enough to hold its own on a breakfast plate, thin enough to crisp evenly in a hot pan.
The pork itself is Non-GMO, and the cure stays simple: sea salt, white pepper, and organic raw honey for sweetness — no refined sugar anywhere in the mix, making this honey-cured, maplewood-smoked bacon a clean swap for traditional smoked bacon. With no fillers or hidden additives, it fits neatly into paleo eating styles. Read more about how these hogs are raised at the Forest Hog story.
Fry it up for a hearty breakfast plate, crumble it over a salad for a smoky-sweet crunch, or fold it into a burger blend for a smoked backbone most patties don't have.
Keep frozen until ready to cook; thaw in the refrigerator before slicing into a cold pan so the fat renders slowly and evenly.
Ingredients: Pork, Sea Salt, White Pepper, and Organic Raw Honey.
Common Questions
How does this bacon actually compare to conventional grocery store bacon?
Conventional supermarket bacon is almost always cured with liquid smoke flavoring and dextrose or corn syrup solids, then sprayed or injected rather than smoked in a chamber. This bacon is smoked for hours in actual maplewood shavings, which is a slower process but produces real phenolic smoke compounds instead of a liquid extract painted onto the surface. The cure itself swaps refined sugar for organic raw honey, so the ingredient list is four items: pork, sea salt, white pepper, and honey, versus the ten-plus ingredients typical of mass-market bacon that often include sodium phosphate, sodium erythorbate, and added sugars. Because the pork is Non-GMO and minimally processed, you're getting a product closer to what bacon looked like before industrial curing shortcuts became standard.
What's the difference between real wood smoke and liquid smoke, chemically speaking?
Real wood smoking works by combusting maplewood shavings at a controlled low temperature, which releases hundreds of volatile compounds including guaiacol, syringol, and various phenols that slowly penetrate the meat's surface and react with proteins through the Maillard reaction. This is what builds the reddish-brown bark color and layered aroma you get from true smoking, and it happens gradually over hours as moisture leaves the meat. Liquid smoke, by contrast, is made by condensing smoke into a liquid concentrate and then either spraying or injecting it into the meat in seconds, which delivers flavor without the actual smoke penetration, color development, or the slight drying and firming of texture that slow smoking causes. The tradeoff is time and cost, which is why liquid smoke dominates mass production while true wood smoking remains the minority approach.
Does this bacon fit keto, paleo, or carnivore diets?
Yes, on all three. There's no refined sugar, no dextrose, and no maltodextrin in the cure, so the only carbohydrate source is a trace amount of organic raw honey, which after cooking and rendering amounts to well under a gram of sugar per serving in most cases. Pork bacon in general runs high fat and moderate protein, with the fat portion providing the bulk of calories, which fits the macro profile keto and carnivore diets are built around. Paleo followers who avoid refined sugar and processed curing agents specifically will find this cure acceptable since honey is a whole-food sweetener rather than a manufactured one, and white pepper and sea salt are both paleo-compliant seasonings.
Can I use this bacon in place of regular bacon in recipes that call for a beef or pork substitution?
Yes, this works as a direct substitute anywhere standard bacon is called for, including BLTs, carbonara, bacon-wrapped dates, or crumbled over a Cobb salad, and the medium slice thickness holds up well in all of those applications. Where it does something extra is in ground meat blends: folding chopped raw or partially cooked strips into a burger patty mix, meatloaf, or even a beef chili adds a smoked backbone that plain ground beef or pork doesn't have on its own, since the smoke compounds and rendered fat distribute through the mix as it cooks. If you're substituting it into a recipe written for thin-cut bacon, expect slightly longer render time in the pan given the medium thickness, and start with a cold pan so the fat has time to melt out slowly rather than scorching the honey in the cure.
How can I verify the Non-GMO and real wood smoking claims?
The product page links out to the Forest Hog story, which lays out the specifics of how these hogs are raised and processed, and that's the primary source to check for details behind the Non-GMO claim on the feed program. Beyond that, the tell for real versus liquid smoke is usually on the ingredient label itself: this bacon lists no smoke flavoring or liquid smoke as an ingredient at all, only pork, sea salt, white pepper, and organic raw honey, which is not something you can fake if the product were actually liquid-smoked, since manufacturers are required to disclose smoke flavoring as an ingredient. Visually, true wood-smoked bacon tends to show more color variation and a drier, slightly matte surface compared to the uniform pink of liquid-smoked product, which you can also confirm once it's in hand.
Why is the bacon cured with honey instead of sugar, and does it change how it cooks?
Organic raw honey replaces refined sugar in the cure, which means the sweetness comes from a mix of fructose and glucose rather than pure sucrose, and honey also contributes trace enzymes and a slightly different moisture content than dry sugar does. In practice this gives the bacon a rounder, less one-note sweetness that plays against the smoke rather than sitting on top of it, and because honey caramelizes at a lower temperature than granulated sugar, you'll want to cook this bacon over medium rather than high heat to avoid the honey burning before the fat fully renders. Starting from a cold pan, as recommended, gives the honey time to caramelize gradually alongside the fat instead of scorching on contact with a hot surface.
The pork itself is Non-GMO, and the cure stays simple: sea salt, white pepper, and organic raw honey for sweetness — no refined sugar anywhere in the mix, making this honey-cured, maplewood-smoked bacon a clean swap for traditional smoked bacon. With no fillers or hidden additives, it fits neatly into paleo eating styles. Read more about how these hogs are raised at the Forest Hog story.
Fry it up for a hearty breakfast plate, crumble it over a salad for a smoky-sweet crunch, or fold it into a burger blend for a smoked backbone most patties don't have.
Keep frozen until ready to cook; thaw in the refrigerator before slicing into a cold pan so the fat renders slowly and evenly.
Ingredients: Pork, Sea Salt, White Pepper, and Organic Raw Honey.
Common Questions
How does this bacon actually compare to conventional grocery store bacon?
Conventional supermarket bacon is almost always cured with liquid smoke flavoring and dextrose or corn syrup solids, then sprayed or injected rather than smoked in a chamber. This bacon is smoked for hours in actual maplewood shavings, which is a slower process but produces real phenolic smoke compounds instead of a liquid extract painted onto the surface. The cure itself swaps refined sugar for organic raw honey, so the ingredient list is four items: pork, sea salt, white pepper, and honey, versus the ten-plus ingredients typical of mass-market bacon that often include sodium phosphate, sodium erythorbate, and added sugars. Because the pork is Non-GMO and minimally processed, you're getting a product closer to what bacon looked like before industrial curing shortcuts became standard.
What's the difference between real wood smoke and liquid smoke, chemically speaking?
Real wood smoking works by combusting maplewood shavings at a controlled low temperature, which releases hundreds of volatile compounds including guaiacol, syringol, and various phenols that slowly penetrate the meat's surface and react with proteins through the Maillard reaction. This is what builds the reddish-brown bark color and layered aroma you get from true smoking, and it happens gradually over hours as moisture leaves the meat. Liquid smoke, by contrast, is made by condensing smoke into a liquid concentrate and then either spraying or injecting it into the meat in seconds, which delivers flavor without the actual smoke penetration, color development, or the slight drying and firming of texture that slow smoking causes. The tradeoff is time and cost, which is why liquid smoke dominates mass production while true wood smoking remains the minority approach.
Does this bacon fit keto, paleo, or carnivore diets?
Yes, on all three. There's no refined sugar, no dextrose, and no maltodextrin in the cure, so the only carbohydrate source is a trace amount of organic raw honey, which after cooking and rendering amounts to well under a gram of sugar per serving in most cases. Pork bacon in general runs high fat and moderate protein, with the fat portion providing the bulk of calories, which fits the macro profile keto and carnivore diets are built around. Paleo followers who avoid refined sugar and processed curing agents specifically will find this cure acceptable since honey is a whole-food sweetener rather than a manufactured one, and white pepper and sea salt are both paleo-compliant seasonings.
Can I use this bacon in place of regular bacon in recipes that call for a beef or pork substitution?
Yes, this works as a direct substitute anywhere standard bacon is called for, including BLTs, carbonara, bacon-wrapped dates, or crumbled over a Cobb salad, and the medium slice thickness holds up well in all of those applications. Where it does something extra is in ground meat blends: folding chopped raw or partially cooked strips into a burger patty mix, meatloaf, or even a beef chili adds a smoked backbone that plain ground beef or pork doesn't have on its own, since the smoke compounds and rendered fat distribute through the mix as it cooks. If you're substituting it into a recipe written for thin-cut bacon, expect slightly longer render time in the pan given the medium thickness, and start with a cold pan so the fat has time to melt out slowly rather than scorching the honey in the cure.
How can I verify the Non-GMO and real wood smoking claims?
The product page links out to the Forest Hog story, which lays out the specifics of how these hogs are raised and processed, and that's the primary source to check for details behind the Non-GMO claim on the feed program. Beyond that, the tell for real versus liquid smoke is usually on the ingredient label itself: this bacon lists no smoke flavoring or liquid smoke as an ingredient at all, only pork, sea salt, white pepper, and organic raw honey, which is not something you can fake if the product were actually liquid-smoked, since manufacturers are required to disclose smoke flavoring as an ingredient. Visually, true wood-smoked bacon tends to show more color variation and a drier, slightly matte surface compared to the uniform pink of liquid-smoked product, which you can also confirm once it's in hand.
Why is the bacon cured with honey instead of sugar, and does it change how it cooks?
Organic raw honey replaces refined sugar in the cure, which means the sweetness comes from a mix of fructose and glucose rather than pure sucrose, and honey also contributes trace enzymes and a slightly different moisture content than dry sugar does. In practice this gives the bacon a rounder, less one-note sweetness that plays against the smoke rather than sitting on top of it, and because honey caramelizes at a lower temperature than granulated sugar, you'll want to cook this bacon over medium rather than high heat to avoid the honey burning before the fat fully renders. Starting from a cold pan, as recommended, gives the honey time to caramelize gradually alongside the fat instead of scorching on contact with a hot surface.
- __Storage_Location:
- Frozen
- __Volume:
- 700
- __Owner:
- TCFarm
- __badge:
- Pasture Raised
- Pasture Raised:
- Yes
- Heritage Breed:
- Yes
- No Soy Feed:
- Yes
- Transition Organic Feed:
- Yes
- Non-GMO Feed Or Ingredient:
- Yes
