You know the meat is good when you drive 42 miles to get some

@Quimliqer This bacon 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 our wood stove smokehouse for two to three days continuously.

@PrestonJ I’m so envious!! If you lived closer I’d be a repeat customer!!

@Quimliqer right?! I’ll just have to stock up more whenever I go

@TexChik there’s 4 packs in that bag

@PrestonJ ok then👍🏻

Yeah it’s gonna be a bacon kind of day. Breakfast lunch and dinner!!