Fresh, lean pork bellies are spread with salts, sugar and spices, and left for time to do her magical work of the
slow curing process; after which, the cured bacon is hung in one of our smokehouses and cold smoked - as it was done
in colonial times - for days over Maine hardwood and pecan shells. This bacon is very aromatic. None of our bacons splatter
while cooking because we force no water in them.