Tarska Bacon - Muncan Food Corp

This pork belly is deboned by hand and smoked for 72 hours after dry-curing. It is then rubbed with our blend of spices and beef blood and smoked again for 24 hours. One of our most popular bacons and an Andrew Zimmern favorite, it is delicious as is or cut thick and thrown on the Read More

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Our Tarska Bacon begins with a pork belly - deboned by hand - and

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