cure that cures the bacon in a wet brine. The alternate, old school, way of curing bacon is to rub it in a salt/sugar mix and let it sit. As it sits, the salt draws out the water. Every day or so, you drain off the liquid and repack the pork belly with fresh salt/sugar.

You can get dry cured bacon a lot of places. I've never had the Kiolbassa brand, but I generally prefer dry cured bacon to a wet cure. The best bacon I ever had was done by a local processing place. They did a dry cure combined with a cold smoke, with the final dry cure treatment was a pepper blend added to the salt/sugar mix.