- DALLAS / FORTH WORTH AREA
- (817) 751-0802
- INFO@ALLENWHOLESALEFOODS.COM
Uncured Smoked Berkshire (Kurobuta) Pork Bacon
$14.50 – $99.00
Stupid good bacon
Ridiculously flavorful, natural, uncured, smoked bacon.
Choose applewood smoked, hickory smoked, cherrywood smoked, thick-cut applewood smoked, or a mix and choose how many packs you’d like below:
KRYSTAL K –
This bacon is absolutely addictive! You will not regret your purchase at all.
marion.coleman83 –
Bacon packages are a little smaller than the picture shows but, hands down, fantastic quality. One of my favorites.
Ron Allen –
Thanks for your review and we’re thrilled you love the bacon. It’s one of our favorites too!
Thanks for your feedback on the product photo. All our product photos are actual product photos, and we haven’t changed the size of the packages, but there is some variation in the length of the bacon slices (based on the size of the bellies) and if the slices are shorter, more get added to the package until it equals 12 ounces weight. That could result in the photo looking like it has more if there were more slices than what you received, but the total weight should be the same. I hope this explanation makes sense.
We went ahead and changed the product photo all the same, from a further back angle just to make sure there wasn’t an unintended camera angle / perspective effect.
Thanks for being a great customer!
colby118 (verified owner) –
I ordered the 10 ribeye for $49.00 and bacon. Everything was great with the exception of two ribeye was ribeye strips. All of them was an 1/2 inch cut but two of them was very very small pieces. Don’t know what happened. But will order again in the future.
Ron Allen –
Hey Carole, thanks for the feedback and thanks for being a great customer!
I’m not sure what you mean by ribeye strips (the width of each ribeye varies depending on which side of the whole ribeye subprimal a steak cut comes from. The ribeye is cut from the rib primal and specifically is one of the center sections of the longisimus dorsi and spinalis dorsi muscles, the same muscles as the chuck roll and the striploin. The closer it gets to the striploin, the thinner the steak, and the closer to the chuck roll, the wider it is). Not sure if that helps explain the differnece in size, or if there was a steak cutting issue that got missed, but either way I’m gonna shoot you an email with a coupon you can use for $10 off your next order.