11-12 oz package.
New - even for us. It's an old-school cut that even our butcher was surprised we wanted to introduce. We take a pork shoulder, cut it in half, cure for 11days without artificial nitrates and then naturally smoke it. It's leaner than belly bacon, so be careful not to over-cook it. We recommend it to be used as an ingredient to add a smokey, salty flavor to veggie stir fries or even an egg scramble. We do not recommend eating it the same way you would a slice of belly bacon.