Smoked Back Bacon

Back bacon is leaner, meatier and more flavourful than side bacon — and ours is smoked in house over real wood the traditional way. This is Canadian bacon done with the kind of intention that turns breakfast into something worth remembering.

Pan fry over medium heat 2-3 minutes per side until the edges caramelize and the fat renders just enough. Do not overcook it — back bacon at its best has a gentle chew and a smoky depth that crispy strips can never achieve.

Refrigerate Ontario pork sausage and use within 2 days of purchase. Freeze up to 2 months — thaw overnight before cooking.