New England's Leading Specialty Foodservice Distributor
*BSM BACON SLAB HICKORY SMOKED 12-15 lbs
SKU as configured
This bacon is dry cured by hand with salt, brown sugar, and black pepper. After about three weeks curing and drying in refrigeration, it is thoroughly smoked in our wood stove smokehouse for two to three days continuously. Finally, it is packed by hand, mere feet from the smokehouse, and boxed to ship.