<Each slab is cured in a “family secret” wet brine of salt, sugar and spices for four or five days. It’s smoked over hickory for just under 24 hours, rolled in brown sugar and finally hand-rubbed with cracked black peppercorns.
Holy Mary! After years of being vegan, I find that the meat I enjoy most now is bacon. I can live without everything else, but bacon is truly food of the gods. This sounds wonderful.