Cheshire Smokehouse Bacon starts with our beautiful Cheshire bellies. It's cured with an age-old dry curing method that removes moisture and concentrates flavor. Each belly is hand-rubbed with an all-natural blend of salt, brown sugar and spice and cured for a full seven days. After curing, the bellies are smoked with real hickory wood (not liquid smoke). This very special bacon was created for those of you that want the old-fashioned flavor. And as we like to say, For the Love of Pork.