About
Proudly pigheaded about the way we do our bacon.
Our bacon provides a taste of what bacon once was. Before refrigeration, families relied upon packing meat in a dry mixture of salt and sugar to pull moisture out of the meat as a way to preserve what they raised themselves for the times ahead. After a time, the residual dry cure was washed away and the meat was hung in a homemade smokehouse to be bathed in smoke from a fire of local hardwood.
Contact
Current Hours
- Sun CLOSED
- Mon CLOSED
- Tue CLOSED
- Wed 11:00 AM - 6:00 PM
- Thu 11:00 AM - 6:00 PM
- Fri 11:00 AM - 6:00 PM
- Sat CLOSED
-
Wed 11:00 AM - 6:00 PMOPEN NOW
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Detailed Information
- Location Typeunknown
- Opening Date2017
- Annual Revenue Estimateunknown
- SIC Code show
- Employeesunknown
- Contactsshow
- Owner Bill Strimbu
- Phone 330-507-4817
- Email [email protected]
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