At Fielding’s Wood Grill in The Woodlands they make their own bacon.

“We use all natural Midwest pork belly. We hang it here. Cure it with sea salt, herb de provence, black pepper and paprika. Smoke it every day,” said restaurant founder and co-owner Cary Attar. Fielding’s also has its own butcher shop. The beef comes from a premium Texas ranch. Click here for complete story and video