Bacon

Until the late 1800's bacon was typically dry-cured using salt and hung to age above the fireplace. The Wiltshire Cure method of curing bacon in brine revolutionized the ability to preserve meat without using too much salt. Most mass-produced bacon is not only cured in brine but pumped with water and high levels of phosphates to speed up the process and add volume.

Denninger's bacons are naturally cured and smoked, resulting in a fabulous flavour and texture.

European Side Cut

A much leaner cut then traditional pork belly.

Back Bacon

Made using our special curing method using lean pork loins.

English Bacon

A traditional British cut including the pork loin.

Kaiser Speck

Side cut bacon rubbed with caraway seeds then baked. Requires only minutes to fry and ideal for wrapping hors d'oeuvres.

Duerrfleisch

Side cut bacon, double-smoked, and then dried.

Fetterspeck

Typically used in hearty stews and goulash, this is made from pork back fat which is salted and then lightly smoked.

Smoked Specialties

Kassler

This delicious German pork specialty is made from hand-selected and trimmed pork loins in a seasoned brine. It is then slowly smoked over aromatic wood chips. Our deli counter sells Kassler fully cooked and it only needs to be heated through either on the BBQ, in the oven, or in a frying pan.

Smoked Duck Breast

Dry cured duck breast slowly smoked until golden brown.

Bauernspeck

A cold smoke technique is used on this specialty where lean cuts of salted pork thighs are infused with the taste of wood smoke. It is then hung to age. This is an Old World method of dry curing meat for long journeys. It is typically enjoyed cut paper thin.