We take our heritage breed pork bellies after they have been made into Bakers Dry Cured, Double Smoked Slabs of Bacon and vacuum seal in a “cook in” bag. With a slow cook for as much as 24 hours we don’t render the fat or lose any moisture from the protein. The result is this almost spreadable textured bacon, so soft you can cut with a fork. Truly delicious goodness.
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