We dry-cure bellies with sea salt, black pepper, and dark brown sugar for 7 days before smoking over Applewood and Hickory to a dark amber hue. 

KC Chunk

This brined and smoked Duroc pork collar, or Arkansas Bacon, is flavored with brown sugar and garlic. It is very similar to Canadian style bacon but is fattier with more marbling. 

San Giacomo Pancetta is a fresh, unaged Duroc pork belly. It's trimmed and rubbed with a Piemontese style spice mix consisting of nutmeg, bay, garlic, and pepper. Cured for 7 days and ready to cook. 

Pancetta Rollata