Original Uncured BaconMADE BY NAKED BACON IN ST. LOUIS, MISSOURI
To the naked eye, these pork-tastic strips might look like any ol' bacon. But one taste will show you the naked truth: This is Naked Bacon, made without nitrates, nitrites, chemical solutions, phosphates or water filler!
John Kreilich has been sticking to the basics since 1861, when his great-grandfather August Kreilich immigrated to Missouri from Germany. Each batch is dry-cured by hand for at least seven days, using a secret blend of herbs and spices, and smoked slowly over different woods that are chosen specifically to add more depth of flavor.