The Arkansas style bacon is thick sliced from the shoulder butt. Smoked but not cured. No sugar. Injected with a sea salt solution and hickory smoked to 140 degrees internal temperature. Great to pan fry as is or sprinkle and rub in a course pepper for a peppered bacon. Fry up crisp and use as breakfast fare, or top your salad. It can also be on its own as the perfect snack. Omega-6 to Omega-3 ratio of 1.5:1 versus conventional pork at 20:1 on average.