Here are answers to some common questions we get:

Q: Why does it take 3-4 weeks to ship the bacon?

A: We make the bacon fresh for every order and that takes time! You can see more detailed info on the process on our website here (, but the short version is that once we get the meat from our suppliers, it takes approximately 2.5-3 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 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 the meat and curing supplies from them than we expect as a result, which can result in a longer than 3-4 week turnaround, up to 4-6 weeks, for us to make the bacon and ship it out.

Q: How long will the bacon last during shipping?

A: Our bacon can be unrefrigerated for up to 5 days and we ship it with ice packs that keep it chilled for the first 3 days, so as long as it's received within 8 days of shipment it should be good to go!

Q: Can the bacon be refrigerated or frozen?

A: You bet! As you can see in the Handling and Care tab of the product description (here's an example:,
our bacon is good for 12+ months in the freezer and 6 months in the fridge if the packages are unopened, or 9 and 3 months, respectively, if the packages have been opened and the bacon has not been contaminated by bacteria or mold while opened. Our 1/2 slab bacon is not shipped in a resealable bag, but if you've got a vacuum sealer at home, you can reseal the bacon in your own bags if you're not preparing it in one sitting.

Q: What's the best way to prepare the bacon?

A: It's entirely personal preference as to whether you prepare it on the stove or in the oven, but we're fond of preparing it in the oven. Set the oven to 350 degrees, line a cookie tray with aluminum foil and place the bacon strips on a cooling rack placed on the tray and cook until your desired degree of crispiness.

Q: I don't know if I signed up for a one-time order or a subscription, how can I find out?

A: The box of the month is the only product we have that can be a recurring order, all bacon by the pound or by the slab is sold only as a one-time order. If you ordered a box of the month, it defaults to a one-time order and you'd need to explicitly select a recurring order at checkout. When you sign up for a subscription, at the time of checkout you'll receive two emails, one a standard order confirmation email and one that has a subject of "Your recurring order purchase confirmation from The Baconation;" if you didn't get that email, you did not sign up for a subscription. :-)

Q: What are the weights and prices of the slabs?

A: You can find that in the Pricing and Weights tab in the product description. Here's an example:

Note--there's quite a bit of variability in the weight of a given slab of meat we get from our suppliers, so all listed slab weights are approximate. As an example, we've gotten slabs of heritage breed pork that have ranged from as little as 8 lbs all the way up to 21 lbs! The weight ranges listed on the Pricing and Weights tab on the product pages is the most typical weight range we get for those types of meat.

Q: How can I modify (pause, update address, cancel, etc) my subscription?

A: Take a look at the subscription email you received when you signed up for your subscription (subject: "Your recurring order purchase confirmation from The Baconation") or any of the upcoming renewal emails you've received, they contain a link to manage your subscription.
We cannot modify or cancel your subscription on our end, but you can do all that from your customer portal.

Q: Do you offer any types of bacon or plain meat not listed on your site?

A: Unfortunately, no. We cannot accomodate requests for one-off orders for a type of bacon not listed on our site, nor can we sell the uncured meat, nor can we slice the bacon thicker or thinner than listed.

Q: What ingredients do you use to cure the bacon?

A: It varies from one variety of bacon to the next, but you can find the complete list of ingredients in the product description under the Options and Ingredients tab (here's an example:

Q: Why do you use sodium nitrite instead of celery powder/beet juice/etc?

A: Nitrite is an integral part of the curing process for bacon and we believe in using the exact same amount each time we make a batch of bacon. We'd love to switch to using celery powder/beet juice/etc, but unfortunately there is very little quality control in that particular industry and the amount of nitrite in a given quantity of the resulting product can range anywhere from a bit less than in the federally regulated sodium nitrite to 9x more than in sodium nitrite! We don't like rolling the dice with our ingredients, so we stick with sodium nitrite so we know exactly how much nitrite goes into our recipes every single time.


Q: What are your refund/return/etc policies?

A: You can check those out on the Admin page here:


Q: What's the best way to contact you?

A: The best way is to send us a message on our Facebook page @jointheBACONation or contact us via the chat bot on this site.

Q: What's the difference between your Heritage Breed pork and your Pasture Raised pork?

A: Heritage Breed pork is a single breed pig (we use both Berkshire and Duroc) that traces its lineage back to before the Industrial Revolution. The Pasture Raised pork we use is a mixed breed pig that is predominantly a mix of Heritage breeds, but also newer, non-Heritage breeds. Except for the breed, both are raised the exact same--they're pasture raised and fed 100% organic food. Since the Pasture Raised pork is a mixed breed, it's cheaper than our Heritage Breed pork. Pasture Raised pork tends to be a bit leaner than our Heritage Breed pork, which typically has a creamier texture and taste than both the Pasture Raised pork and the commodity, factory farmed pork most bacon you buy in the supermarket is made from.