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Bacon & Cured/Smoked Meats

Before refrigeration preserving meat was a necessity, which evolved into a culinary art form called charcuterie. Bacon, ham, prosciutto, and sausage are the happy results. Today we use the same techniques - smoking and dry-curing - because they create such tasty foods. We work with natural ingredients and in small batches for the best quality and flavor in our smoked and cured meats.

Find new ways to cook with bacon with our recipes (bacon and cheddar scones, anyone?). Read about cooking with dry-cured meats for more ideas on including this type of charcuterie in your cooking routine.

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