Pasture-Raised Hickory Smoked Bacon Smoked then roast it until the

then roast it until the outside develops a golden crust and the inside stays rosy at medium-rare

more subtle smoke that lets the flavor of the pork come through

Around 12 oz per pack

One of the great braising cuts in all of cooking

Cut from the same neighborhood as the flat iron

Pasture-Raised Hickory Smoked Bacon Smoked then roast it until theMade the way bacon was meant to be made. Heritage breed pork belly rubbed with salt, brown sugar, and fresh ground black pepper, then slowly cured for days before going into the smoker over hickory. No liquid smoke, no shortcuts, no mystery ingredients just time and craft. The result is thick, meaty bacon with a deep smoke flavor and the kind of richness that only comes from pasture raised heritage breed hogs. Once you've had it, the supermarket stuff