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 our wood stove smokehouse for two to three days continuously. Finally, it is packed by hand, mere feet from the Smokehouse, and boxed to ship. As it is dry-cured, smoked, and vacuum sealed, it is a very flavorful and shelf stable product that ships unrefrigerated to all US destinations, all year round. We hope you enjoy it!