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For three generations, the Edwards family of Surry County, Virginia, has produced award-winning cured pork products since 1926. For this thick-cut bacon, they hand-rub pork belly with a salt and sugar cure, then smoke it over hickory logs for 24-36 hours in an 80-year-old smokehouse. The result is a deeper color and richer flavor not found in standard pork. Cut into extra-thick ¼” slabs, this is for true bacon lovers who want a meaty mouthful in every bite.
- Two 1-pound packages per order; 9-11 slices per pound.
- Shipped chilled.
- Made in USA.
- A Williams-Sonoma exclusive.
- Use & Care
- The dry-cured, preserved bacon ships at ambient temperature and may be warm to the touch upon receipt. This is to be expected and does not impact the safety of the product, which can be kept unrefrigerated for up to 10 days and withstand temperatures of 120°F. Upon receipt, immediately place the bacon in the refrigerator or freezer, where it will keep up to 3 weeks, refrigerated and unopened, or up to 3 months frozen.
- Pork, salt, sugar, sodium nitrite.
To ensure freshness, perishable items are shipped overnight from the supplier and are not eligible for rush shipping. Please allow one to two weeks for delivery.
We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, items shipped direct from the vendor, or on items damaged through normal wear and tear. Final sale items ending in .97 or .99 cannot be returned. View Full Return Policy.