Whole slabs of pasture-raised pork bellies are rubbed with a dry cure mixture of sea salt, brown sugar, maple sugar, then cured for days. Rather than using a fast-curing brine, which would make the bellies absorb water, the Smoking Goose prefers the more concentrated flavor of a dry cure. While it does take longer, a dry cure makes the bacon denser and keeps the flavor in the pork; not a watery brine. Plus, this means you get more bacon per slice, as the meat won't shrink up and lose water when cooking. Smoked over 100% applewood, this bacon is perfect for Sunday morning, a spinach salad, or seasoning slow cooked meals.
INGREDIENTS: Pork belly, salt, cane sugar, brown sugar, maple syrup, vegetable powder (CELERY juice, sea salt). Contains CELERY.
* This label info was entered by hand from the actual product itself. We do not take responsibility for transcription errors or changes made by the manufacturer after the date we entered the data.
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