The process is simple: the entire duck breast is rubbed with salt and sugar, smoked over real wood chips—no artificial liquid smoke or flavors are used—and then thinly sliced.
The shingles may be a little smaller than traditional bacon, but they are thick and meaty with a rich, smoky flavor.
According to USDA law, our natural bacon has to be labeled “uncured” because it has no added nitrates or nitrites.