Bold, savoury and just the right amount of spicy, this pepper bacon is a flavour packed twist on a classic favourite. Made from Alberta pork belly sourced from Springvale Farm and salt cured for depth, each thick slice is coated with cracked black pepper to add a warm, zesty kick. The fat renders down beautifully, creating crispy edges and a juicy, meaty centre. Handcrafted by Better Butchers in Calgary, AB, this bacon brings the heat and keeps customers coming back.

Springvale Farm is a family run farm in the Rosebud River Valley. Since 1918, they have raised Heritage Berkshire pigs with care and sustainability. Known for rich marbling, tenderness, and deep flavour, Berkshires are a prized heritage breed celebrated by chefs and food lovers alike. Combining tradition with modern methods, Springvale delivers wholesome, exceptional quality pork from farm to table.

COOKING TIP: There’s something extra satisfying about the bold kick of pepper bacon. Our favourite way to cook it is in the oven because it brings out the smoky flavour and lets that cracked black pepper shine. Line a baking sheet with parchment paper or foil, then lay the bacon in a single layer without overlapping. Start with a cold oven, set the temperature to 400°F (204°C), and bake for 10 to 15 minutes, depending on how crispy you like it. The oven method keeps it evenly cooked and perfectly balanced between savoury, spicy, and crisp. A little heat, a lot of flavour.