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We took our EPICCuring Naked bacon, and ground it up with preserves, apple cider vinegar, and a bit of black pepper for a rich, sweet, fatty sausage. Better yet, peel the casing off and saute the mix in a dry pan for the best burger (or roast vegetable!) topping you've ever had.
Four 3.5 oz. links per 14 oz. pack.
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