Member Page

Attention Lincoln Pick-Up Members:
Due to snow Tuesday afternoon, pick-up in Lincoln tomorrow is rescheduled for
Wednesday Jan. 23rd 5-6 pm.

Omaha Bacon Club Member Page
July - Dec. 2018

Basic Info

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Welcome to the Omaha Bacon Club.

Thank you for supporting a small local business and the local farmers we work with.

The club is pretty simple:

  • About once a month, we make a specialty bacon for the club members.

  • Over the course of your 6-month membership, you will get 6 lbs. of specialty bacons and 6 lbs. of our regular dry-cured country bacon (1 lb. of each per month).

  • You will get an email before each pick-up directing you to this page, where you can find the details of date/time etc.

  • Check this page for exact dates and times and locations of pick-ups each month.

  • If you can't make a month, just come by our retail shop or double-up the next month. You won't ever miss out on the bacon you have paid for. If extra bacon is not available, you can have $8 in credit per lb. of bacon to spend on anything at the shop.

  • If you have any questions, please TEXT Chad (instead of emailing or calling) @ 402-999-1075.


Specialty Bacons

Photo of the Outlaw Butcher Pat Crowe that the bacon is named after.

Photo of the Outlaw Butcher Pat Crowe that the bacon is named after.

Black Crowe Bacon &
Danish Ham

Since we are doubling up this last pick up, there are 2 specialty bacons.

First, is our house-bacon we developed by mashing up flavors and techniques of Suffolk Black Bacon and Black Forest Bacon. We named it after a once infamous and now almost-forgotten Omaha figure, Pat Crowe, aka The Outlaw Butcher of Omaha (download and read an extensive article here). The bacon is dry-cured with a seasoning of black pepper, coffee, garlic, molasses, spices and more. Bacon is heavily smoked included a few minutes over juniper wood.

The second “bacon” is actually a ham. It is a traditional Danish ham prepared for Christmas. We used Duroc pork and brined them for 2 weeks with salt, a touch of sugar and allspice. Rather than smoking, the hams are gently poached in a seasoned broth of water, white wine, allspice, bay leaves and onions. Ham is great just sliced and eaten cold or room temp. Can also be warmed up in the oven topped with a paste of brown mustard, bread crumbs and eggs. This is the traditional Christmas preparation.

Final Pick-Up

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Mon. Jan. 21st
5:30 - 7:00 pm
3661 Davenport St.
Omaha, NE 68131
(This is our private house. There is parking on the street. Dogs will bark when you come to the porch, but they are harmless.)

Ft. Calhoun: 
Thu. Jan. 17th
10 am-8 pm
115 N. 14th St.
Ft. Calhoun, NE 68023
(and anytime during regular hours the rest of the week)

Tue. Jan. 23rd
5—6 pm
Orscheln Farm & Home
5640 Cornhusker Hwy,
Lincoln, NE 68507

Look for the silver Toyota Prius in the corner of the parking lot.

Make Up Options:
Please come to our retail shop for all make-up pick-ups. Hours are Thursday 10-8 pm and, Friday & Saturday 10-5 pm. 


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Download Full Menu Here

If you are picking up in Omaha or Lincoln and you would like anything from the shop, please download and browse the menu. Then please TEXT (instead of emailing or calling) with your name and what you would like. I will send you a confirmation text. 402-999-1075.