Natural Dry Cured Bacon

One of the most important ingredients in our new Dry Cured Bacon is time - about two weeks to be precise. After a careful hand rubbing with salt and sugar, we give this bacon seven full days to rest and develop complex flavors and aromas. Then we smoke it for hours to further enhance the flavor. But that isn't the end. Before slicing, we hang the meat for several more days to allow even richer flavor to develop. Give it a try. We're confident you'll find it's worth your time.