Bacon - Whole (slab / unsliced)

Whole-slab Mangalitsa bacon, cured and smoked by our European butcher using traditional methods. The cure takes several weeks - no shortcuts, no injected brines, no liquid smoke, no additives. Just salt, time, and slow cold-smoking the way it's been done in Europe for centuries. The base belly is from our Okanagan Mangalitsa pigs, raised 18 months on pasture (commercial pigs reach market in 5-6 months). The combination of the breed and the slow, traditional cure is what makes this bacon different. Slice it yourself for thick rashers, or use the whole slab for lardons, charcuterie, and home cooking. Pasture-raised, no hormones, no antibiotics.