Description
Dry cured in the back for ten days, then cold smoked over oak. We slice it on the day, thick unless you ask otherwise. It will not weep water into the pan.
Thick-Cut Smoked Bacon
Cured here · oak smoked · sliced to order
House cured
4.9
$14.20 / lb
- CureDry cured, ten days
- SmokeOak, cold smoked
- SliceTo order, thick by default
- SaltLow, no phosphates
- FarmHallow Ridge
Additional information
| Cure | Dry cured, ten days |
|---|---|
| Smoke | Oak, cold smoked |
| Slice | To order, thick by default |
| Salt | Low, no phosphates |
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