Meat
• Fresh pork bellies

Appearance
• Rectangular, blocky slices
• Uniform bright red lean with white or yellowish white fat - internal
• Flank - minimum of 1.0” of secondary lean with 3.0” of surface lean
• Shoulder - at least 35% lean overall
• Slice length - 8.25” to 10.75”
• Slice width - 0.75” to 2.0” overall
• Tails and/or hooks are not to exceed 0.75” without lean
• Wrinkles and/or dips not to exceed 1.0”
• Ears not to exceed 0.75” maximum with or without lean

Texture
• Firm with no soft slices, crumbly fat

Flavor
• Slightly sweet and salty with smoky, cured flavor, typical of bacon

Process
• Inject with pickle solution, hang, cook, smoke, and press to dimension