Pork, brine (water, salt, sucrose, spices), smoked with white oak

Keep frozen or thaw in fridge overnight before cooking.

Reheating Instructions: The goal is to keep the meat warm and juicy without over-cooking or drying out. -The smaller the thickness the easier to reheat-Warming in liquid ensures juicy meat. Bone broth or any other mildly flavored liquid is best. Avoid wine, beer, and spirits as alcohol will not cook out and may leave a somewhat harsh flavor behind. -Gradually warming the meat will ensure that it is evenly warmed, not overcooked on the outside. Reheating in the oven: preheat oven to 325, place the meat in a casserole dish, and add enough liquid (broth, or other mild flavored liquid) to coat the bottom of the dish, and loosely cover the dish with foil to lock in the moisture. Stovetop Instructions: in a saute pan over medium heat, space the meat out over the pan and avoid overcrowding, add enough liquid (broth, or other mild flavored liquid) to coat the bottom of the dish, and loosely cover the dish with foil to lock in the moisture. Reheat the meat to an internal temp of 145-165 F, depending on your preference.