Bacon Slab.
Seattle’s Bacon.
Award-Winning Bacon.
The Best Bacon.

Call it whatever you will but here at Bavarian Meats we call our bacon a delicious family legacy.
You see, the bacon we crank out each week here in Belltown on Western is the same bacon that Grandpa Max started making for our shop in 1961.

Made from fresh local pork bellies delivered every week, our bacon is hand trimmed, dry rubbed, dry brined under refrigeration for two days, and smoked over alder in our fifty-year old smoker for more than twelve hours. Other bacon makers nationwide often inject their pork with a brine, but we have never done that. And, we never will.

And, for those Emerald City bacon lovers with an adventurous palate, we recently introduced a hometown bacon sibling– the Bavarian Meats Whiskey Bacon. Developed by our Production Manager Jamie Simmons and infused with locally crafted Fremont Mischief Distillery whiskey, the results are dynamic, rambunctious and down-right award winning.

A ramped up tweak of Grandpa’s original, it made its boozy debut at last year’s Bourbon & Bacon Fest at the Seattle Design Center and later snagged Champion in Specialty Bacon Cured Meats Category at the Northwest Meat Processors Association Annual Convention in 2017. This year it will be featured at our booth at both Bourbon & Bacon Fest on March 10 and at Bacon and Beer Classic at Safeco Field on April 28.