Pork belly that is wet cured for three to four days with black pepper, salt, curing salt, brown sugar, other seasonings, and real maple syrup. We then cold smoke it until an internal temperature of 145°F. Once cooled and chilled overnight, we slice it out into one pound portions and vacuum pack them before it goes into the freezer.
Please Note: this is a raw product, it must be cooked, like any other bacon.
