Omaha Bacon Club Member Page
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:
- The end of each month, come and pick-up your bacon at our retail shop in Ft. Calhoun, in Omaha at our house, or in Lincoln .
- 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.
Info / Notes
Suffolk Black Bacon
This is the new favorite of our meat cutter, Beau. It is a traditional cure for both bacon and ham from Suffolk England. It is a combination of dry-curing and brining. Duroc pork belly is dry-cured and rubbed with fennel, coriander, garlic and black pepper, but also brined with porter beer and blackstrap molasses.
The bellies are hung and dried for a week after the brining, so they still end up with the same great texture of dry-cured bacon. Bacon is finished with an 8-hour cold-smoke over oak (common wood in that part of England).
Tue. Feb. 27th
5:30- 7:00 pm
3661 Davenport St.
Omaha, NE 68131
Wed. Feb. 28th
115 N. 14th St.
Ft. Calhoun, NE 68023
(and anytime during regular hours the rest of the week)
Sat. March. 3rd
Orscheln Farm & Home
5640 Cornhusker Hwy, Lincoln, NE 68507
Look for a Silver Prius in the corner of the parking lot with a black "Omaha Bacon Club" sign on the door.
Make Up Options:
Please come to our retail shop for all make-up pick-ups. Hours are Wednesday 12-8 pm and Thursday, Friday 12-5 pm.
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.