How It’s Made:
Prepared using the same time-honored methods as traditional American bacon. The beef is cured in a blend of brown sugar, black pepper, and curing salts for at least five days, then slow-smoked for three hours until perfectly flavorful and tender.
🥩 100% Australian Beef Navel-End Brisket
🚫 No Pork, No Lard — 100% Halal
Cooking Instruction:
For best results, pan-fry over medium heat until cooked through or crispy to your liking. Serve hot and enjoy — not recommended to eat raw.
