Cut thicker with an even richer flavor profile, this bacon comes from the jowl, or the muscle on a pig's cheek and neck. The meat is initially cured with sea salt, brown sugar, and maple sugar, then rubbed with coarse black pepper and smoked with hickory wood. Ideal for rendering, this smoked jowl bacon pairs perfectly with braised meat dishes, morning grits, or sautéed vegetables.
All Smoking Goose Meatery meat is sourced from small, independent family farms in Indiana and neighboring states raising animals with all-natural practices: no gestation pens, antibiotic-free, 100% vegetarian feed and no growth promotants.
Approximately 12 oz, sliced