This bacon mini-slab is also known as pork belly, and this one is quite special. We've prepared this pork belly by dry curing it and smoking it with hickory. A dry cure is an old-school technique that allows dry salts and aromatic seasonings to infuse the meat slowly with an intense flavor. We've left the pork belly unsliced, so you can choose how thin or thick you'd like it. If you prefer, you can cut lardons from the slab and add them to any of your favorite dishes. From carbonara to baked beans, any dish can benefit from the salty, smoky flavor of bacon.