We cut fresh loins, brine them for a week and then slow smoked in our Smoke House for hours. After the cool down process is complete, we slice the smoke loin. It’s package in 1lb. bags and vacuum sealed and frozen for extended freshness for 12+ months in freezer.
Cured with Salt, Sugar, Brown Sugar, Monosodium Glutamate, Sodium Tripolyphosphate, Sodium Erythrobate, and Sodium Nitrite.
All of our products are processed at Baker Farms own USDA facility, located on the farm site. Food inspectors are here every time we process our pork, to ensure you are getting the best quality we have to offer.