Benton's Hickory Smoked Country Bacon

Benton's Hickory Smoked Country Bacon is a cooking bacon that is very popular with southern chefs. It is dry cured by hand with salt, brown sugar, and black pepper. After about three weeks curing and drying in refrigeration, it is thoroughly smoked in Benton's wood stove smokehouse for two to three days continuously.

• 1 lb. (varies slightly)

• Can be kept in the refrigerator for 10 days or frozen for future use

Weights vary slightly, and selections are vacuum-sealed for freshness. Butcher Bags must be pre-ordered and picked up at Ted’s Butcherblock based on our pickup schedule.