05/25/2026
Another lil sneak peak at something we do....
That's a wood smoker full of Bacon and Pork Shoulder, but let's talk about that bacon!!
We put a 5 day Brown Sugar, Salt and Mace cure on Duroc Pork Belly that we get from Rochelle Compart at Compart Farm in Nicollet, MN. Why is that important? Several reasons!
First and foremost, we know these farmers! Our families have actually shown rabbits together for decades and we know this family is ethical in all their farming practices. This family is involved in every step of the process from the breeding all the way to production. They know their animals.
Duroc Pork is known for its very red meat with even marbling, tender texture and great flavor.
Its considered some of the best Pork in the U.S.
After we cure it, we smoked it low and slow for 9ish hours between 225 and 250 degrees ensuring that you taste the Pecan, Mesquite and Post Oak and it is fork tender.
We don't just put a lot of effort into our baked goods. You'll find that EVERYTHING matters. Even the bacon
If you want to try this Pork Belly (Bacon), you can pop by Mae's To-Go Cup a few days a week right now and get a Pork Belly Kolache 🙌🙌
We're working hard behind the scenes to bring the Bake House to life and we can not wait to share everything with you!
