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Sugarfree Uncured Bacon

Out of stock

Just like the Original bacon from Tenderbelly, but with no sugar or added nitrates.

Tender Belly, Denver, CO

"We invest in ingredients that meet the insanely high standards we set for our meats. But most importantly, we take our time. We believe that’s the one thing that sets our pork apart from the rest. Giving our hogs the time they need to mature, taking our time searching for the best ingredients we can find, allowing our bacon to dry cure for 12 days and smoking it for six hours.  That’s some serious patience and it’s the key to the finest pork that’ll ever grace your mouth."

Tender Belly was founded by two brothers who grew up around hog farms in Iowa - Shannon and Erik Duffy. Their approach to crafting the finest pork products possible starts with their care and commitment to the well-being of the animals and extends through every step of their process.  Tender Belly is a company devoted to sourcing the kind of bacon that makes you pause by the slice to reflect on its superior flavor and quality. Certified Awesome. That’s what they call it. A pursuit of excellence in everything they sell.

Tender Belly pays attention to where food is raised or grown and how it’s processed. From the pork itself to the other spices and ingredients they use, they make sure everything is sourced with care. They make every effort to be humane and environmentally conscious by choosing farms close to their processing plants to cut down on unnecessary transportation, promoting feed that is good for the environment, much of which comes from the same farms that raise their hogs, and shipping products in insulated, biodegradable wrapping.

Tender Belly sources Heritage breed hogs raised without antibiotics, crate-free and vegetarian fed. They take longer to grow and mature to market weight, but the extra fattiness leads to more marbling, which means more tender meat with better flavor and juiciness.  They partner with farmers who treat the hogs with care and provide the best conditions possible.

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