32 © 2017 2019 UNCURED SLICED BACON Approx. 8-11 slices/lb Hickory smoked Kurobuta bacon offers superior flavor to conventional pork bacon and is easy to incorporate into existing recipes. This bacon is uncured, and thus suitable for consumers looking to avoid chemically produced nitrites & nitrates in their diet. BUTCHER INFORMATION: Uncured. Hickory smoked, all natural (no artificial ingredients, minimally processed). Sliced: 8–11 slices per pound. INGREDIENTS: Pork, water, salt, turbinado sugar, celery powder, sea salt. COOKING/PLATING TIPS: Prepare as you would conventional bacon – soft or crispy, as strips, lardons, finely diced, etc. Bacon has a multitude of uses for every meal of the day, from breakfast plates to wrapping scallops or filet mignon for fine dining dinners. MENU TYPE: Any Price Point. The smoky, savory, rich flavor of bacon is an asset in a huge variety of cuisines & menu types. Kurobuta bacon can be used in all these applications as an upgrade. UNCURED SLAB BACON Approx. 7-9lb Hickory smoked Kurobuta bacon offers superior flavor to conventional pork bacon and is easy to incorporate into existing recipes. Slab bacon is sections of pork belly that have been made into bacon but aren’t sliced yet. This allows the chef to cut them however they wish – thick or thin slices, cubes, large chunks, etc. This bacon is uncured, and thus suitable for consumers looking to avoid chemically produced nitrites & nitrates in their diet. BUTCHER INFORMATION: Uncured. Hickory smoked. Skinless. Not sliced. INGREDIENTS: Pork, water, salt, turbinado sugar, celery powder, sea salt. COOKING/PLATING TIPS: Slice, cube or otherwise prepare as you would conventional slab bacon. MENU TYPE: Any Price Point. The smoky, savory, rich flavor of bacon is an asset in a huge variety of cuisines & menu types. Kurobuta bacon can be used in all these applications as an upgrade. PORTERHOUSE CHOPS Approx. 12oz Tender, delicious & moist bone-in pork chops comprising portions of the loin and tenderloin separated by a T-shaped bone. BUTCHER INFORMATION: Cut from the Loin primal. COOKING/PLATING TIPS: Grill, broil, pan sear or otherwise cook similarly to conventional bone-in pork chops to get more delicious results! MENU TYPE: High Price Point. Pork chops fit into almost any menu.