Sassaka -- if you like bacon butter...

Serving suggestions:  Blend a nugget into ground meat for the best burgers (beef of course, but also delicious in game burgers: bison, wild boar, elk, 'gator, venison, and more). Let come to room temp. Slather on slices of crusty bread still hot from the toaster–the Italians prefer country rye. Blend with a little butter to top hot steaks, broiled lobster tail, and jumbo shrimp kabobs – it’s a next level finishing butter. Add a thin layer to lasagna, especially with besciamella and mushrooms. Each package about 6oz Choose 5-pack bundle and save 10%!Store in refrigerator (or freeze for longer storage The whole story... The lumberjacks in northern Italy know how to keep warm. Centuries ago--even before salame was a widespread Italian tradition--the tree huggers of Udine along the Slovenian-Italian border needed a way to keep meat on their bones...and to keep their recently butchered harvest from spoiling.In their cool cellars, they cured pork belly and back fat under salt and wi