This small batch bacon is produced in South Barre, VT, and is brined with Vermont Maple Syrup from the next valley over from the Vermont Smoke and Cure ranch. A moderate amount of salt is added, but only enough to enhance the natural richness of the pork. Once brined, the bacon is ready to begin slow smoking with corn cobs and maple wood. This combination of mellow, smooth smoke and relatively low salt allows the flavor of the real Vermont maple syrup to shine through. It's a delicious way for any gourmet brunch, so try this hand-crafted bacon, an unchanged recipe that's been turning heads the last 45 years. See why the New York Times described it as "possibly the finest bacon on the planet."