Our Great-Grandfather Kreilich first authored the recipe when he came from Germany to Ste. Genevieve, Missouri over 150 years ago. Using his recipe that tastes like bacon did back then, John Kreilich has further perfected it into what you taste today.
Unlike those big bacon companies that inject water and chemicals to make less bacon seem like more bacon, we produce our gluten-free bacon in extremely small batches and strictly adhere to traditional methods to ensure the highest quality. From dry curing each batch by hand for a minimum of 7 days with a secret blend of spices and herbs, to smoking it slowly over fruit and hardwoods to impart even more flavor, our goal is for our bacon to taste the way it did over 150 years ago.
So go ahead, experience 1861 with your own mouth.
That’s why we give a portion of the proceeds from
every sale of Naked Bacon to our favorite charities, such as World Food Program USA.
It’s just one more reason to buy Naked Bacon—as if you needed one.