Sam Edwards and his family have cured hams and this bacon for three generations in Surrey, Virginia. They start with full slabs of pork, hand rub them with salt and sugar, then leave them to hang and cure for ten days.

Dry curing is rare in bacon making, which is kind of a dying art. Most modern bacon makers "wet cure" their bacon. Wet-cured bacon comes out of the smoker at about the same weight as it goes in. (Note: "wet cured" is different than "water added," which many poor quality, commercial bacon makers do to increase the weight and price.) Dry-cured bacon loses at least 10 percent of its weight, but its flavor intensifies.

After curing, the salt and sugar are rubbed off, and Edwards' bacon is smoked for 18 to 24 hours over green hickory.This is the quintessential breakfast bacon. Smoky, sweet and savory all at once. Obviously great for BLTs or any type of sandwich creation. Another great offering on our growing roster of artisan bacons.

Ships frozen.

Bacon maniacs—pick up our Bacon All-Stars refrigerator magnet.