Established specialty food business producing small-batch craft bacon and related pork products in the Central Valley.

Founded 3 years ago, the business has built a recognizable brand and a repeat customer base through weekend farmers markets and special orders. Production is done in-house in a commercial kitchen licensed and registered with the CDFA. Product is cured, sliced, vacuum-packed, and frozen on site.

The product line includes multiple bacon varieties, ham, and a single-serve prepared item sold at market. Proprietary recipes and formulations transfer with the sale.

The operation is owner-operated with part-time assistance and does not have a retail storefront, keeping fixed overhead low relative to a comparable brick-and-mortar food business. All equipment and inventory are included with the sale, including a conveyor slicer, vacuum tumbler, commercial refrigeration and freezer units, a vacuum sealer, a wrapped trailer, as well as market and display assets.

Lease for the Comercial Kitchen is in place, and the licensed facility remains with the business (subject to approval by CDFA). Landlord has indicated a willingness to extend the lease for a qualified buyer. Terms subject to approval and execution of a new lease. Seller has documented standard operating procedures which transfer with the sale. Ownership will provide hands-on training in production, curing, packaging, and market operations to support a smooth transition.

The business is suited to a hands-on owner-operator with an interest in food production and direct customer sales. Weekend-weighted market operations allow production scheduling to be concentrated during the week. A new owner may consider include adding market days, developing online and shipped direct sales, expanding the product line, as well as wholesale distribution.