Carefully selected slabs of bacon are cured using the decades old sugar cure recipe (salt, brown sugar, and black pepper). Following this, bacon is slowly smoked with natural hickory. 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 package. Unopened packages of bacon store for months in the freezer so stock up and save.