We are now serving our very own bacon! Since we were able to locally source fresh pork bellies production has started on making our own bacon. A wet brine that consists of Hudson Valley apple cider, canning salt, molasses, and brown sugar are used. It is then smoked for five hours using our own apple wood. Since we have a small apple and pear orchard and every Spring the trees have to be pruned it made sense to chip up the trimming so we could use it to smoke meats and cheeses. The good news for our guests is that this bacon is nitrate and nitrite free!