THE SIGNATURE LINE
Start here. These three flavors are where craft meets crowd-pleaser, where 65 years of butcher shop tradition meets something entirely new. We call them our Signature Line because they're the perfect introduction to what happens when a Lancaster butcher’s son spends 25 years traveling the world for NGO healthcare work and brings home more than just memories.
Billion Dollar Bacon is where it all began - the classic sweet-heat combination that made us realize bacon could be more than breakfast. Brown sugar caramelizes into the meat while black pepper and cayenne build a slow burn that keeps you reaching for another bite. It's the flavor that converted skeptics into believers at our first festival, the one that sells out fastest, the perfect balance of everything bacon should be. Sweet, spicy, smoky - this is the benchmark against which all other bacon gets measured.
Vermont Maple takes pure maple syrup from the Green Mountains and lets it do what it does best - turn into liquid gold when it hits hot bacon. There's a gentle kick of heat underneath all that sweetness, just enough to remind you this isn't breakfast at the diner. This is the bacon that makes people close their eyes when they taste it, the one grandmothers buy by the half-pound, the flavor that proves sometimes the simplest ideas are the hardest to perfect. We spent months getting the maple-to-heat ratio exactly right, and now it's the bacon we'd want on our own Sunday morning table pairing perfectly with Breakfast or Brunch.
Espresso Kick is for everyone who ever dipped their bacon in coffee and thought "there's something here." Rich espresso meets warm cinnamon and brings unexpected dark chocolate notes that shouldn't work with pork but absolutely do. It's our chef's favorite, the one that food writers photograph first, and the bacon that makes people ask "wait, is there actual chocolate in this?" There isn't - just the magic that happens when coffee and caramelized pork fat become something entirely new. Morning coffee meets afternoon bacon, and neither one wants to be anywhere else.
These three flavors anchor everything we do. Master these, and you'll understand why we spent years perfecting the other nine.
