Hot Smoked Tampa

Hot Smoked Tampa makes rich cured meats and delicious fermented sauces.

Our specialty bacon is dry-cured and hot-smoked, meaning its fully cooked and ready to eat. You can sear it for a great crispy texture, or warm it slowly for a richer flavor.

Wet-cured bacon (which is most grocery store bacon) is brined in salty water. The meat absorbs excess water, diluting the meat's flavor. Large bacon producers love it, because it's relatively quick, and it adds water weight to cheap meat.

Dry-cured bacon has no extra water. Salt, sugar, and spices are applied directly to the bacon and naturally cured. The salt draws water from the meat, intensifying the flavor. Salt is drawn into the meat, allowing the spices to penetrate deeply. That's why dry-cured bacon has flavor all the way through the meat, not just on the surface.

Cold-smoked bacon uses a tiny stream of smoke to give cured meats a light smoke flavor without cooking the meat. All the bacon you buy in a supermarket is cold-smoked. In fact, most grocery store bacon is just sprayed with a smoke-flavored solution.

Hot-smoked bacon is smoked at a higher temperature. It's cooked low and slow, with enough smoke to give it a real smoked flavor. It's fully cooked until the fat melts and the flavors blend through the entire piece.

This combination of dry-curing hot-smoking makes our bacon richer, tastier, and more filling than any other bacon you've ever tried. We pair that with unique spice mixes, like chipotle-garlic and miso-ginger, to make our bacon something really special.