100% purebred Duroc pork from fourth-generation Gunthorp Farms in LaGrange, Indiana, blended with white pepper, garlic, lemon peel, nutmeg, clove, and cinnamon before cold-smoking over applewood, hickory, and barrel staves.

serving suggestions

Easy to slice by hand (next to a metal lunchbox and thermos) or layer on cured meats boards (next to Midwestern farmstead cheeses and the latest local pint).