Express Shipping 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 this product is fragile food item please be advised that will be final sale no returns will be accepted Under any circumstances thank you Vacuum Sealed is same like canning, keeps the product fresh up to 30 day Smoked cured meats -wurst 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 wurst ,in vacuum sealed bags can be stored for at least 15 days at room temperature. Notice to Every buyer!!! By request only !!! on time of purchase we COULD ship different way, if you will not submit I will not accept any returns Thank you

Pork Belly, Bavarian-Style.The food world, like everything else, has its fads & fashions, but it’s always been a mainstay of rich, hearty ethnic cuisines. Pork is particularly smoked and esteemed in Eastern European cookery, and is a cornerstone of the cuisine This preparation is inspired by a traditional Bavarian, this version is made with fresh, cured pork belly and double smoked the essential flavor and aromas of pungent garlic and rich, dusk – the silken, tender texture of long-simmered pork belly with its layers of soft tender streaks of meat, held together with delicate pork fat!carefully wrapped and refrigerated until it is firm and completely chilled. The fully cooked pork is traditionally eaten cold, draped over a thick slice of warm, fresh bread with roasted peppers, sliced onions and lots and lots of homemade pickles. This is the quintessential Bavarian convenience food! Vacuum Sealed is same like canning, keeps the product fresh up to 30 days Smoke cured meats -wurst 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 wurst ,in vacuum sealed bags can be stored for at least 10 days at room temperatureNotice to Every buyer!!! By request only !!! on time of purchase we COULD ship different way, if you will not submit I will not accept any returns Thank you