Making Sausage Better with Bacon
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Our Sausage

  • MADE WITH:

    • NITRATE-FREE BACON

    • No Antibiotics ever PORK

    • NATURALLY ENCASED

    • Naturally smoked using real hardwood

    • Berkshire Hogs - Raised Outdoors

 

  • MADE WITHOUT:

    • GLUTEN

    • PRESERVATIVES

    • ARTIFICIAL INGREDIENTS

    • NITRATES

    • Hormones

    • Antibiotics

 
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Bacon Sausage...

What?

How?

We work with small independent family farmers in Iowa that raise Berkshire Hogs outdoors, without the use of antibiotics ever.  Using the best tasting bacon on the planet is one of the reason why our sausage tastes so good.   The bacon is nitrate-free and hardwood smoked.  We grind the amazing bacon with pork and add a little pure brown sugar and sea salt.  Then we naturally encase the sausage and smoke it using a combination of hickory and applewood hardwoods.  Our sausage is made the traditional smokehouse way, with one difference, we cram as much bacon into every encased meat we make. On the premise that bacon makes everything better, we’re making sausage better with BACON.  That’s basically it.  Keeping it pure and simple, letting the clean pork and smoky bacon speak for itself.

 
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Best New Food in America

"Worthy & Necessary Innovation."

— Esquire Magazine

 
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Our Story

Big Fork Brands was established in 2011 in Chicago's Lincoln Square neighborhood by husband and wife Lance & Ann Avery.

The Bacon Sausage journey began in 2008 when Lance, an award winning chef, visited the Blue Ribbon Bacon Festival in Des Moines, Iowa.  Inspired by his own and the multitudes of bacon lovers' passion, Lance envisioned an innovation that would capture the essence of bacon in a unique way.

Lance hit the kitchen with his vision, talent, determination, meat grinder, and of course bacon, to combine two of American's favorite meats - bacon & sausage, into one Super Meat.   

After over 100 variations, Lance knew his labor of love was ready.  He unveiled his masterpiece where it all began - back at the Blue Ribbon Bacon Festival.

“We knew if we were going to make sausage in Chicago, and live up to Chicago’s long-standing sausage reputation, we needed to use only the highest quality ingredients, and make something we could stand behind. That’s why our sausages are all-natural, nitrite-free, without hormones, antibiotics, or preservatives. We cram as much bacon into every encased meat that we do, and add little else. This simplicity lets the bacon flavor shine though,” explains Lance.  Big Fork works with small independent farmers in Iowa that raise Berkshire hogs outdoors without the use of antibiotics ever.

Today, Big Fork Brands Bacon Sausage is available in many areas of the country. 

To order on-line click here