Because we like to know as much as possible about where the food comes from that we serve you, we know cure and smoke our own bacon. After 2 months of working on it we finally have decided on a recipe we like. It takes about 4 days for the belly to cure in a mix of spices and sugars, then we hot smoke it and let it rest and refrigerate for another day before we hand slice it. We hope you enjoy it!

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