I couldn't stand it, I cut one. Its outstanding, it could use a little more cracked black pepper to be perfect. I figure I did 11 lbs. of meat, and it could stand 1 Tablespoon of cracked Black pepper and it would win first place at the fair. (Next time I'll add more). Maybe the meat just needs a little longer curing time? I bet that is it. Of course I am speculating on smoked cured meat the day it was made, and I know better than to do that. Just seems a bit undercooked. Its like the meat is raw. AND the jury isn't in yet on the chunk/grind because of that. I am thinking that the store bought stuff maybe just cured a little harder. The color is amazing on the meat and skin. It tastes good, the smell is exceptional! It is seasoning meat of the highest quality.