Schneiders craft their food with patience and care; that’s been true since 1890. In the end, quality is what matters, and quality never gets old.
When it comes to great bacon, there are no shortcuts for time and care. Take the best quality pork belly. Cure it with salt. Smoke it, low and slow. Slice it nice and thick. Because whatever compromises we have to make in life, bacon should never be one of them.
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