This bacon is dry cured with an old-school technique, allowing dry salts and aromatic seasonings to infuse the meat slowly with an intense flavor. This also reduces moisture, guaranteeing that the bacon shrinks less when it's cooked. Afterward, the bacon is glazed in a sugar cure, then smoked with hickory wood. The bacon slabs are hand-trimmed and cut generously into thick 1/4" strips with the perfect balance of fat. The dry curing process results in strips of bacon that crisp up beautifully on the stove and carry a ton of rich, smoky-sweet flavor. Take the distinctive, comforting flavors of bacon beyond the breakfast table by including them in salads or in pasta sauces.