Description
Typical country bacon is aged 9 months or less. Far from typical, this bacon from Allan Benton is smoked over hickory, rubbed with a mix of brown sugar, salt, and sodium nitrite, and aged for 15-18 months. The extra curing time creates a bacon comparable to Prosciutto di Parma with the extra addition of smoke. Six pound bulk pack , priced per pound. Please enter 1 pc as 6
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