Our dry cured bacon starts with the most select slabs of bacon. We first
rub our sugar cure recipe on to the slabs, and then smoke the slabs slowly
using hickory smoke. Slabs are hand trimmed and cut 6-8 slices per inch
(most store bought bacon is much thinner). Center cut slices are vacuum
packaged in a one pound size. Unopened packages of bacon store for months
in the freezer so stock up and save.