Original Bacon Slabs
Slow-smoked over real natural hickory wood before being portioned into slabs.
Want to slice your own bacon OR braise your own pork belly? Look no further than our Dry Cured Country Slab Bacon! This Original Hickory Smoked Dry-Cured Country Bacon Slab starts with the most select pork belly, then is cured with our simple mix of high-quality curing ingredients.
It's then slow-smoked over real, natural hickory wood before being portioned into slabs and expertly packaged for shipment to your door. As a reminder, our dry-curing process means we do not add water during curing. This means an easier slab to handle when slicing and no water to cook out, leaving more bacon for eating!
Bringing together a decades-old cut with our time-honored recipe is a guaranteed gourmet experience.
IMPORTANT FOOD SAFETY TIPS
“DANGER ZONE” (40° to 140°F)
• Keep cold food cold – at or below 40°F.
• Keep hot food hot – at or above 140°F.
• When heating or cooling of food, it is important to travel through the “Danger Zone” temperatures as rapidly as possible.
• If not going to consume hot food right away, it’s important to keep it at 140° F or above.
• Leftovers must be put in shallow containers for quick cooling and refrigerated at 40°F or below within two hours.
• Always thaw product in refrigerator.
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