South Ridge Ranch Bacon: Love of entrepreneurship and community

South Ridge Ranch Bacon focuses on bringing quality flavors to market with their small batch artisan bacon using many local ingredients. Stacey said, “Our process is very different than the majority of store-bought bacon. We use a seven-to ten-day dry curing process which allows us to infuse the flavor while it cures.”

They use flavor profiles, consisting of seven standard flavors which are always available and they rotate about 20 different flavors in and out as limited editions, such as Honey Habanero, Maple Bacon, Dill Pickle, and a new flavor Masala Love which combines bacon with a distinct Indian blend of spices. Stacey said, “A lot of our bacon flavors start with the tastes that we love ourselves and want to experiment with and develop.”

One fun event they hosted was a bacon tasting event for 4^th and 5^th graders as part of a River Falls summer kids’ club. “The kids asked great, unexpected questions that we were happy to answer.” Jake said.

Originally, the couple had their hearts set on a specific location that required minimum capital expense and offered equipment they could use right away, but ultimately, they were denied that space. “We were so disappointed and – honestly – scared at that point, but we are so thankful that it actually didn’t work out. In looking back, it was a pivotal moment in the success of our business,” Stacey said.

Hear about the pivot required that led to a better location for their business

They launched their business at the St. Croix Valley Business Innovation Center in River Falls. Jake said, “That has been a phenomenal space. It has allowed us to not only grow our business but also grow our contacts.” The business started with about 120 square-feet in the commercial kitchen. In approximately two and a half years, they doubled that space, and In March 2026 they were approved to move into a nearly 600-square-foot space in the center’s warehouse.

Listen to Jake describe growth in the St. Croix co-working space

Jake said, “I personally love getting feedback from people. Even though the feedback is not always sunshine and roses, we get to determine how to use that feedback. Stacey and I get to determine the speed and direction of our business, to make all the decisions. I love getting into the true growth mindset. It is very rewarding.” They stressed the importance of surrounding yourself with people who have the same values you do.

“Don’t be afraid to go forward and think big,” Stacey said. “Don’t be scared when the first answer is ‘no.’ It doesn’t mean you have to stop; it just means that move wasn’t right for right now. Develop that vision to grow, really do the work on your financial projections to see the correct path to move forward.”

THE ETP

This couple learned some valuable insights during the Entrepreneurial Training Program (ETP) which is offered by the Small Business Development Center (SBDC). “We started the ETP the month after we launched the business and the class was probably the most beneficial thing we did,” Jake said. They learned to develop their business plan, organize their financial files, and survey the needs of their target market. Most importantly, the results of the survey told Stacey and Jake they needed to pivot how they would sell their bacon because only 4% of respondents said they would buy online. They learned the value of selling at farmers markets and creating their brand awareness.

Jake explains the benefits of taking the ETP class

“The ETP opened us up to a network of other business owners,” Stacey said. “It made a difference to meet with other business owners who were going through the same thing we were, and to hear their opinions on things like our elevator pitch,” Stacey said. “Marin Valentine, a consultant at the SBDC who led the ETP, has really been an instrumental sounding board for us. She is one of our biggest advisors as we think about any changes to the business.”

Stacey shares finding additional value from others in the ETP

THE GRATITUDE

Stacey said, “We are thrilled for the help of our unpaid interns. We couldn’t do it without them: Abby Wegner, Gavin Wegner, Kathy Wegner, Jack Wegner, Thomas Labelle, and Shirley Bailey. They are instrumental in supporting us at markets, helping us pack bacon, and everything else.”

“Once per year, we sell cooked bacon at the Bacon Bash run by the Chamber of Commerce, and we need about 15-20 people on deck at all times. We are so thankful to all the friends and family that pitch in to help.” Jake said. South Ridge Ranch Bacon has attended this event for the past two years and looks forward to attending again this year.

These entrepreneurs are so thankful for all the vendors and customers they have met at farmers markets. “It is so fulfilling to make the connection with others!” Stacey said.

The business has lots of strategies for the future. They aim to expand the fundraising arm of South Ridge Ranch Bacon and use the full capacity of the new equipment to achieve more finished product.

“2025 was the year of equipment for us. We made our largest purchase of a dedicated bacon slicer which helped us reduce slicing time from about seven to minutes down to a minute and a half. We upgraded our smoker to have capacity for about 20 bellies per smoke compared to our previous 8 bellies, so now we can handle about 200-pounds per smoke,” Jake said.

“We were awarded a St. Croix Valley Business Innovation grant that we used to purchase a walk-in freezer and a walk-in refrigerator, which means we can handle about 1200 pounds of processing per week and we are better equipped to manage the large fundraising orders.”

They also strive to hire at least one employee this year. “With additional help, we can do more work ON the business instead of working IN the business. We look forward to delegating some of the daily tasks, so we can grow the business even more.”