**Orders placed by Sunday of each week will be processed and shipped out approximately 3-4 weeks later**
Our Bison Bacon is made from top pasture raised American Bison. Our kosher Bison Bacon is made following the exact same process we use to make our beef, pork, and wild boar bacon.
Our Bison Bacon is made from the brisket, which is a very lean cut with strong bison flavoring.
The Bison Bacon Box of the Month contains approximately 3 pounds of ultra premium, artisan, slow-cured, handcrafted, hardwood smoked thick cut bacon, as ~1 pound packs of each of the three different varieties currently offered.
Once we ship it approximately 3-4 weeks after the order deadline (it takes time for our suppliers to send us the meat we order each week, for us to turn it into bacon, then prep it for shipment), our bacon is sent to you fresh, uncooked, and never frozen via 2-3 day shipping!
**Orders placed by Sunday of each week will be processed and shipped out approximately 3-4 weeks later**
Bacon is different didn't quite like flavors
This bison bacon has a texture similar to thick-sliced corned beef (since it's a brisket cut). If your package happens to have more fat, oven baking yields a chewier, meatier bacon than pork with some crisp fatty bits. If the package is on the leaner side, you might want to steam it so it doesn't get a jerky-like chewiness.
Texture variability aside, the flavor is wonderful.
Order Timeline
Our bacon is made fresh for every order and that takes time! You can see more detailed info on the process on our website here (https://thebaconarium.com/pages/the-baconarium-difference), but the short version is that once we get the meat from our suppliers, it takes approximately 2 weeks to turn it into bacon. Adding on the time it takes to get the meat from our suppliers and that we only ship on Mondays and Tuesdays, that generally comes out to a 3-4 week turnaround for us to ship the freshly made, never frozen bacon.
**Note: Our suppliers have been impacted by the pandemic, just like so many other industries, and it can take longer to get supplies from them than we expect as a result, which can result in a longer than 3-4 week turnaround for us to make the bacon and ship it out. No refunds are offered in the case of longer fulfillment timelines.
Shipping
We use shipping services that should deliver our packages to customers in all 50 states within 4 days, but sometimes there are delays in transit that extend that shipping time. Our bacon can be unrefrigerated for 5 days; the bacon is refrigerated before we ship it and we include ice packs in the box to lessen the amount of that 5 day window the shipping process eats up. Unless the bacon packages have been damaged in transit, it should be just fine within 7 days of shipping as long as you pop it in the fridge/freezer or fry it up once you get it.
Refunds & Replacements
If the product was damaged in transit, or you received the wrong product, or the product was delayed in transit for more than 5 days from the shipment date, we will offer your choice of a refund or a replacement order. Just send us a photo of what you received and we'll get cracking on your refund/replacement.
Product Substitutions
We reserve the right to substitute an equivalent product of equal value (e.g. one Wild Boar Bacon variety for another) at any time in the rare occasion that there is a product shortage.
Order Cancelations
Orders canceled before the order deadlines listed in the product descriptions (e.g. the weekly Sunday order deadline for any of our Bacon by the Pound, Box of Bacon, or Slab Bacon products) can be refunded 100%. Orders canceled after the order deadlines listed in the product descriptions can only be refunded for the shipping charge paid since the meat has already been ordered and, as a custom product, all sales are final.
Order Returns
Since our bacon is a perishable custom product made to order, all orders are final and cannot be returned for a refund.
Subscription Cancelations/Modifications
Subscriptions can be canceled or modified (e.g. address updated, shipment skipped, quantities changed, etc) at any time through the customer subscription management portal linked via the big green Manage Subscription button in every subscription related email we send you such as initial subscritption activation email and upcoming charge notification email. We do not have the ability to cancel subscriptions on our end, they are 100% customer managed via the customer subscription portal.
**Note: This info applies to all of our products, not just this particular product**
We offer several types of meat to choose from:
- Heritage Breed Pork: Our Heritage Breed Pork Bacon is purebred Heritage Pork breed that is pasture raised with 100% organic feed and is noted for having a creamier texture and flavor profile than regular store bought pork
- Wild Boar: Our Wild Boar is made from Russian Razor Back wild boar caught in the wild, not farm raised feral pigs; as a result, the meat itself is noted for generally having a stronger, meatier flavor than our heritage breed pork
- Angus Beef: Our Angus Beef Bacon is 100% grass fed and pasture raised USDA Prime beef, offered in two cuts: brisket and navel. The brisket is a lean cut of meat while the navel is a fattier cut similar to pork belly
- American Bison: Our American Bison Bacon is 100% grass fed and pasture raised bison bacon made from the brisket cut, which is a lean cut of meat
- Wagyu Beef: Our American Wagyu Beef Bacon is 100% grass fed and pasture raised Wagyu beef made from the navel, which is a fattier cut similar to pork belly. Wagyu is noted for its marbling and is rated on the BMS scale vs the USDA scale. There might be some minor variations from slab to slab, but as a whole our Wagyu is a step up from our Angus bacon.
Within the types of meat, there can be significant variability in the amount of muscle and fat from one slab of meat to the next. In a batch of, say, 10 heritage pork slabs, probably 6-7 will have a typical mix of muscle/fat, 2 will be quite lean, and the last 1-2 will be quite streaky. Even within a single slab of meat, it can range from quite lean to quite streaky. In general, with the caveat of the aforementioned variability in muscle/fat ratios, the heritage breed pork bacon tends to be a bit leaner than normal store bought bacon and the wild boar bacon has significant variability and ranges from super lean to super streaky.
The current batches of bacon include these three varieties to choose from:
- Hardwood Smoked Maple Black Pepper Bacon
- Our signature bacon has light maple sweetness on the front and a hint of cracked black pepper on the finish. It's smoked with our proprietary blend of apple, cherry, hickory, oak, and maple. This goes well on its own, with burgers, mixed in with salad, BLTs, baked beans, pretty much anything you'd eat bacon with or in.
- Hardwood Smoked Honey Pepper Bacon
- Our Honey Pepper variety has a smooth mix of the sweetness of honey and brown sugar on the front and hint of cayenne and paprika on the back, and adds a wonderful flavor profile to anything it's paired with or on its own! It's smoked with our proprietary blend of apple, cherry, hickory, oak, and maple. This goes well with BLTs, burgers, salads, vegetable dishes, and on its own.
- Hardwood Smoked Black Forest Bacon
- Our Black Forest bacon has the Germanic flavoring of Black Forest ham, but here it's in bacon. The taste of juniper, coriander, white pepper, and cardamom give it that particular flavor profile that doesn't taste like anything else. It's smoked with our proprietary blend of apple, cherry, hickory, oak, and maple. It goes well by itself, with burgers, salads, and anything where the Black Forest flavoring would fit in.
Ingredients:
- Hardwood Smoked Maple Black Pepper: Maple Sugar, Black Pepper, Kosher Salt, Sodium Nitrite
- Hardwood Smoked Honey Pepper: Honey, Paprika, Brown Sugar, Cayenne, Kosher Salt, Sodium Nitrite, Cumin
- Hardwood Smoked Black Forest: White Pepper, Kosher Salt, Brown Sugar, Juniper, Coriander, Garlic, Cardamom, Nutmeg, Thyme, Sodium Nitrite
Our bacon is a cured meat product that can be kept unrefrigerated for 5 days.
The bacon is refrigerated before we box it up to ship it to you, and we ship the bacon with ice packs in the box to keep the shipping process from eating too much into that 5 day unrefrigerated window. The ice packs will likely have melted by the time you receive the bacon, which is to be expected. :-)
As long as the packages are still sealed, just fry it up or toss it in the fridge/freezer once you get it as long as you're within a week of shipping and you're good to go!
Once you get it, the unopened packages are good for 12+ months in the freezer or 6 months in the fridge. If they're opened, they're good for 9 months in the freezer or 3 months in the fridge provided they have not been contaminated by bacteria or mold while opened.
You can prepare our bacon by frying it or in the oven, which you prefer is simply a matter of personal preference. We'd strongly recommend against preparing the bacon in the microwave, though.
**Note: This info applies to all of our bacon products, not just this particular product**
|
Individual Pounds of Bacon |
Box of the Month |
1/4 Slab |
1/2 Slab |
Full Slab |
|
|
Country Cured Heritage Breed Pork |
(~1 lb) $18 |
N/A |
(~2-4 lbs) $38 |
(~4-7 lbs) $64 |
(~8-14 lbs) $106 |
|
Heritage Breed Pork |
(~1 lb) $14.50 |
(~3 lbs) $42.50 |
(~2-4 lbs) $31 |
(~4-7 lbs) $52 |
(~8-14 lbs) $90 |
| Wild Boar |
(~1 lb) $20 |
(~3 lbs) $59 |
(~2-3 lbs) $40 |
(~4-6 lbs) $75 |
N/A |
| Angus Prime Beef Brisket |
(~1 lb) $19 |
(~3 lbs) $56 |
N/A |
(~3-4 lbs) $58 |
(~6-8 lbs) $112 |
| Angus Prime Beef Navel |
(~1 lb) $23 |
(~3 lbs) $65 |
N/A |
(~1-2 lbs) $37 |
(~3-4 lbs) $68 |
| Brison Brisket |
(~1 lb) $21 |
(~3 lbs) $62 |
N/A |
(~1.5-3 lbs) $44 |
(~3-6 lbs) $80 |
| Wagyu Beef Navel |
(~1 lb) $26 |
(~3 lbs) $72 |
N/A |
(~1.5-3 lbs) $48 |
(~3-6 lbs) $89 |
| Super Sampler - By the Pound |
N/A |
(~6 lbs) $112 |
N/A |
N/A |
N/A |
| Super Sampler - By the Slab |
N/A |
N/A |
(6 x 1/4 and 1/2 slabs) $232 |
N/A |
N/A |
**All 1/4, 1/2, and Full Slab weights are approximate weights before they're turned into bacon and can vary substantially based on the weights of the meat slabs we get from our suppliers. The final product weight will be less due to moisture loss during the curing process, especially the Country Cured Heritage Breed Pork bacon.**