The secret behind Miami Smokers' addictive bacon isn't a secret ingredient or additive. Instead, it is just the hard work of making bacon the old-fashioned way. To start, the chefs source their heritage-breed pigs from a collective of famers who eschew the use of antibiotics and hormones while allowing their pigs to graze on wholesome foods in pastures. Once the chefs have their prime cuts, they use natural curing and smoking methods that use only salt, smoke, and a fine-tuned control over the temperature and humidity. This process brings out the natural savory flavors of their slab and sliced bacon, which chefs sell by the pound. But for more inventive food, they also use this bacon in products such as their bacon jerky, candied bacon made with Floridian evaporated cane sugar, and Toasted Krispy treats with bacon.