pork, water, salt, sugar, sodium ascorbate, sodium erythorbate, sodium nitrite. Rolled in cornmeal.

i. Slice peameal into slices of desired thickness. Heat skillet over medium high heat. When pan is hot, add peameal slices and cook for 2 to 3 minutes per side. Do not overcook.

ii. For whole piece, preheat oven to 375°F (190°C). Place the bacon chub in a roasting pan and bake for about 30-45 minutes per pound or until it reaches an internal temperature of 165°F (74°C).

iii. Optional - add a glaze of equal parts mustard and brown sugar and glaze over roast, during the last 15-20 minutes for extra flavor.

iv. Let it rest for 5-10 minutes before slicing. Serve hot.

v. Cooking times may vary with different appliances. Adjustments may be necessary to achieve desired results.

Nutritional Facts