It's been said that to make something this good, you need some kind of secret recipe. But there's no magic in this meat. Just hours of hardwood smoke, a craftsman's touch and 125 years of practice. It's the kind of commitment you don't see every day. But that's what it takes to get the thick-cut, premium flavors people crave. It's how we make the bacon that bacon lovers dream about. And it's the only way we know how to do it.