Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
A staple — ready to cook and enjoy. Perfect for breakfast, cooking, or adding flavor to just about anything.
Cut Options:
Classic Cut — Traditional bacon profile. Renders beautifully when cooked, producing rich flavor and crisp texture
Old School Cut (Higher Fat) — ”Old School” bacon profile with more fat content.
Because our bacon comes from heritage-breed Meishan pigs, both options offer exceptional flavor and quality—your choice simply depends on preference.
Top Cooking Methods for Meishan Bacon:
Cold Pan Method (Best for Flavor): Place bacon in a cold cast-iron skillet, then turn the heat to medium-low. This allows the fat to render properly. For extremely thick bacon, add a few tablespoons of water to help it cook through while rendering before the water evaporates and the bacon fries.
Oven Method (Best for Consistency): Preheat your oven to 400°F. Place bacon strips on a wire rack over a foil-lined baking sheet. Bake for 35–50 minutes, rotating halfway through, for perfectly crispy bacon without the mess.
Raised right here at The Farm at Okefenokee, our pork comes from heritage-breed Meishan pigs—known for exceptional marbling, deep flavor, and a naturally tender texture.
Unlike conventional store-bought pork, Meishan pork contains a higher level of intramuscular fat, which results in richer taste, juicier cuts, and a more forgiving cooking experience. This is pork as it was meant to be—nutrient-dense, humanely raised, and full of character.
A staple — ready to cook and enjoy. Perfect for breakfast, cooking, or adding flavor to just about anything.
Cut Options:
Classic Cut — Traditional bacon profile. Renders beautifully when cooked, producing rich flavor and crisp texture
Old School Cut (Higher Fat) — ”Old School” bacon profile with more fat content.
Because our bacon comes from heritage-breed Meishan pigs, both options offer exceptional flavor and quality—your choice simply depends on preference.
Top Cooking Methods for Meishan Bacon:
Cold Pan Method (Best for Flavor): Place bacon in a cold cast-iron skillet, then turn the heat to medium-low. This allows the fat to render properly. For extremely thick bacon, add a few tablespoons of water to help it cook through while rendering before the water evaporates and the bacon fries.
Oven Method (Best for Consistency): Preheat your oven to 400°F. Place bacon strips on a wire rack over a foil-lined baking sheet. Bake for 35–50 minutes, rotating halfway through, for perfectly crispy bacon without the mess.
Raised right here at The Farm at Okefenokee, our pork comes from heritage-breed Meishan pigs—known for exceptional marbling, deep flavor, and a naturally tender texture.
Unlike conventional store-bought pork, Meishan pork contains a higher level of intramuscular fat, which results in richer taste, juicier cuts, and a more forgiving cooking experience. This is pork as it was meant to be—nutrient-dense, humanely raised, and full of character.