Bacon so delicious you will order it over and over again, for yourself and for everyone you want to introduce to a true traditional bacon experience.
We pack War Eagle bacon in unique white muslin bags, each containing (2) 1lb. individually vacuum-sealed packages. This helps keep it fresh until you're ready to cook!
Contains: two 1-lb packages of our country cured and hickory smoked War Eagle Bacon.
In the old frontier, long before refrigerators, meat was processed by a process called DRY CURING. Our bacon and hams are still processed using the DRY CURING METHOD. First, the meat is hand rubbed with salt and brown sugar, then packed in layers of this same mixture. This process takes 10 to 12 weeks allowing the salt to slowly penetrate the fresh pork. Then they are carefully hardwood smoked over hickory embers until our meat is a rich, chestnut brown color. This process allows our bacon and ham to be shipped without refrigeration (it does not require refrigeration for up to 14 days).
Our meat differs totally from the grocery store method of injecting a salt brine solution into the meat, which requires refrigeration to avoid spoilage. The only way the bacon can spoil is by getting a puncture hole in the vacuum seal.