This bacon is cured in a brine of Celtic salt, black pepper, vinegar, baking soda, and water. After curing in this brine it is smoked in the smokehouse.
Like all of our food, these pork products are free of Nitrates, Nitrites, MSGs, GMOs, preservatives and soy. All of our pork is born and raised on our Miller’s Farm and are milk-fed Heritage pigs.
This cured & salted Bacon comes from the belly of the hog.