Bacon Steak

For three generations, the Edwards family of Surry County, Virginia, has produced award-winning cured pork products since 1926. For this thick-cut bacon, they hand-rub pork belly with a salt and sugar cure, then smoke it over hickory logs for 24-36 hours in an 80-year-old smokehouse. The result is a deeper color and richer flavor not found in standard pork. Cut into extra-thick 1/4" slabs, this is for true bacon lovers who want a meaty mouthful in every bite. Two 1-pound packages per order; 9-11 slices per pound. Shipped chilled. Made in USA. A Williams-Sonoma exclusive.
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