Black Sheep Bacon

our bacon provides a taste of what bacon once was. before refrigeration, families relied upon packing meat in a dry mixture of salt and sugar to pull moisture out of the meat as a way to preserve what they raised themselves for the times ahead. after a time, the residual dry cure was washed away and the meat was hung in a homemade smokehouse to be bathed in smoke from a fire of local hardwood. the result was a shelf-stable product, complex and rich in flavor. over time, the bacon we buy at the store today has become a shadow of what the american family crafted themselves 100 years ago.