Pork Bellies from our pasture pigs are turned into bacon at Benton's Hickory Smoked Country Hams smokehouse and plant in Madisonville, TN. This bacon is dry cured by hand with salt, brown sugar, and black pepper. After about three weeks curing and drying in refrigeration, it is thoroughly smoked in their wood stove smokehouse for two to three days continuously. Finally, it is packed by hand, mere feet from the smokehouse. We hope you enjoy it! Offered in 1 lb packages.