Naked Bacon (AKA Sliced Pork Belly)

Eating adventure ideas with Naked Bacon:

Season it however you want. You can cure it yourself with salt, sugar, and a little liquid smoke, or just cook it fresh. Fry it up crispy for a rich, porky flavor. Use it in pasta, stir-fries, or anywhere you'd use bacon or pork belly. Or render the fat down for cooking. It's incredible! The control is all yours.

Yes, it's "uncured" and synthetic nitrate/nitrite free!

No worry about nitrates or nitrites or any kind of preservative commonly used in processed meats. This bacon is not cured at all! In fact, there aren't any ingredients added. It's simply raw sliced pork belly.

Why forest raised matters?

For most of history, pigs lived in woods and forests, rooting for acorns, wallowing in mud, moving freely. That's what pigs do naturally. 

Now? Most pigs are raised in concrete confinement barns. They never go outside. The meat is pale, watery, and bland.

Forest-raised pork is pork the old fashioned way. Pigs living in the woods, eating a natural diet. The meat is darker, richer, more marbled, and actually tastes like pork used to taste. It's just raising pigs the way they're supposed to be raised.

Storage & Shelf Life

Can be frozen for up to a year. Once thawed, should last 3-5 days in the fridge unopened.