Slab Bacon Low Salt Skinless fully cooked Smoked EXTRA LEAN !! US SALLER !!

Description

Olde World cured bacon hand-rubbed with sugar and salt, coated with black pepper, then slow cured and hickory smoked for full smokehouse flavor.
No surprises here, this is just good old country bacon
S
moke cured meats -worst seafood and cheeses - either by smoking, air-drying or salting - provided a handy solution which allowed people to eat the meat over a longer period of time. Before modern refrigeration, this was vital! The reduced water content of the meat and the preservation powers of the salt discouraged the growth of microbes and bacteria. So meat lasted longer, was safe to eat and as an extra bonus, it was tasty too. In order to extend the shelf life of any cooked meat or worst ,in vacuum sealed, bags can be stored for at least 15  days at room temperature