Dry Cure Virginia Slab Bacon - Smithfield Marketplace

Dry Cure Slab Bacon. One Quarter Slab

SKU: 207

5.0 |

2 Reviews |

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Product Info

Salt Cured
Uncooked
Hickory Smoked
Hickory Smoked

Authentic country slab bacon in a burlap bag. Handrubbed with sugar and salt, and coated with black pepper. One Quarter Slab.
2 lb. average. Serves about 12.

Ingredients: Ingredients: Pork – Dry Cured with Salt, Sugar and Sodium Nitrite
Nutrition Facts
Serv. Size: 2.8 oz(78g), Amount Per Serving: Calories 390, Fat Cal. 350, Total Fat 39g (60% DV), Sat. Fat 14g (71% DV) Trans Fat 0g, Cholesterol 55mg (18% DV), Sodium 1100mg (46% DV), Total Carb. 4g (2% DV), Dietary Fiber <1g (3%DV), Sugars 2g, Protein 7g, *Vitamin A (0% DV), *Vitamin C (0% DV), *Calcium (0% DV), Iron (6% DV).
*Not a significant source. Percent Daily Values (DV) are based on a 2,000 calorie diet.

Cook & Care

UPON RECEIPT:
Your salt cured slab bacon will ship in a sturdy corrugated gift box. Ice packs or dry ice are not required for shipment.
STORAGE:
Because of the unique salt curing process, refrigeration is not required. Please keep in a cool dry place.
HEATING:
Skillet Method – Slice bacon to desired thickness. Place bacon slices in unheated skillet. Cook slowly over low heat to desired crispness, turning occasionally.
Oven Method – Preheat oven to 400°F. Slice bacon to desired thickness. Place bacon slices on a broiler rack or shallow baking pan. Bake 15-17 minutes or to desired crispness.
SEASONING:
Country Slab Bacon is dry cured with salt, sugar and pepper. No further seasoning is recommended.
SERVING SUGGESTIONS:
Everything goes better with bacon! Delicious for breakfast, lunch, or dinner.

Reviews

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JAMES ELLSWORTH | 20 Aug 2018

Great Breakfast Bacon

We came to Virginia from New England, where there is also a great smokehouse tradition. Very soon, I bought bacon by the slab because I also had a deli slicer and could choose the thickness of the slice according to the needs of what I was cooking. This is as fine a bacon slab as one could wish for. Thin or thick slice, it cooks up crisp if one regulates the heat to the thickness. Baking bacon is a great idea if you have the time on a weekend. 350F. for about 25 minutes for a medium slice. Weekdays, we use a microwave: we do it two minutes a time, turning each time, until we get what we want. Please do it this way: some microwave ovens have more power than others and we needed a step approach to find what worked for our oven.

Jeff Gurr | 3 Jan 2018

Bacon

I have tried this Bacon several times and have not been dissappointed yet. It is great and doesn't need soaking or refrigeration.

Dry Cure Slab Bacon. One Quarter Slab

Product Info

Nutrition/Ingredients

Cook & Care

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