Father's country peppered bacon is sugar cured and hickory smoked just like our hams. Our dry cured bacon will not shrink like packing house bacon, and you can certainly tell the difference in taste. We hand rub our slabs with a course black pepper before we smoke them to give the bacon a wonderful unique taste. We use a time-honored secret formula, and the rind is removed for easy slicing. Our country cured bacon has no water added or used in curing.