This sweet and salty bacon is smoked over local applewood chips and thickly sliced. The result is a bold, smoky flavor and superior texture and size. All of our Jansal Valley bacons start with lean pork carefully selected from family farms which have been hand-trimmed by expert butchers. According to tradition, time is one of the most essential ingredients to any smoked meat. The slabs are brined and twice-smoked in truly artisanal New England tradition, using ancient techniques handed down from one generation to the next.
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