One day Paul was shopping for a cooking event and spotted some pork bellies in a case. He thought "wait, that is what you use to make bacon and I love bacon".
As with many things in life he did not get it just right the first try. He persisted and eventually came up with his formula. He uses unrefined raw sugar, sea salt, black pepper and just a touch of curing salt as a 3-day dry cure. Hey, that is how long it takes to get great flavor. He then smokes it with maple wood until it has the perfect texture and smokey flavor.
If you would like to get some of Paul's bacon you can find him at the Lafayette Farmer's Market most Saturdays. We are working on other locations and an order system for custom cuts and sizes.