This is not your average store-bought bacon from factory-farm pigs. It’s the kind your great grandfather may have made if he made bacon from the hogs he grew on his farm. It has a higher proportion of fat to lean with an incredible taste. It’s naturally cured with salt and a little sugar (to soften any salty taste) then lightly smoked over hickory wood. It should be cooked slower than store-bought bacon to allow it to render its flavor-filled fat. So, SAVE THOSE DRIPPINGS to use in cooking later. They may just be the best part of this cut. Store them refrigerated in a sealed, light-blocking container. (Oxygen and light will oxidize the fat, reducing its storage life.)
"We hope you enjoy this farm-to-table, nose-to-tail, slow food eating experience from our family farm."
Purebred Iberico Pork, Salt, Demerara (Raw Sugar)