Applewood Smoked Bacon

Slow Applewood smoking delivers unmatched award-winning flavor.

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We could brag that our bacon is so good it’s won national acclaim from The New York Times, Chicago Tribune and Wine Spectator Magazine. We could toot our own horn after being named a Gold Award winner in the Specialty Food Association’s national competition an unprecedented four times. We could also mention that it’s the ONLY bacon select top chefs around the world will allow in their recipes. But we’d rather you taste for yourself.

Have you ever tasted bacon that’s been slow smoked over glowing Applewood embers? Bacon so lean you can actually watch it sizzle with minimal shrinkage? Bacon so rich with flavor you want to close your eyes and savor every last, delicious bite? This. Is. It.

Vacuum-sealed in convenient 12 oz. packages.

To Store: Refrigerate immediately.

To Fry: For best results, place bacon in unheated skillet. Cook over MEDIUM LOW heat. Turn frequently until desired crispness is attained. (You'll notice less shrinkage than with other brands.)

Oven-Baked: Preheat oven to 350°F. Place slices close together on rimmed baking sheet (rim prevents grease from dripping on oven's heating elements). For easiest cleanup, place parchment paper on sheet prior to placing bacon (make sure paper doesn't hang over edges of baking sheet). Bake 20 minutes or until desired crispness. There is no need to turn bacon during cooking. Place bacon on paper toweling to drain.

How to Cook Bacon

Cooking bacon is a simple culinary task that can be done in a few different ways depending on your preference for texture and flavor. Here are two popular methods: pan-frying and grilling.

Pan-Frying Bacon

  1. Choose Your Bacon: Select your preferred type of bacon—thick cut, thin cut, or a specific flavor like maple or peppered.
    Prepare the Pan: Place a large skillet on the stove over medium heat. You can use a non-stick skillet or a cast iron pan for extra flavor.
  2. Lay the Bacon: Once the pan is hot, lay the bacon strips in the skillet. Make sure they do not overlap, as this will cause uneven cooking.
  3. Cook to Perfection: Let the bacon cook for 4-5 minutes on one side until it starts to curl and becomes golden brown. Use tongs to flip each piece and cook for another 3-4 minutes on the other side. Adjust the time based on how crispy you like your bacon.
  4. Drain the Fat: Once cooked, transfer the bacon to a plate lined with paper towels to absorb the excess grease.
  5. Serve and Enjoy: Serve the bacon as is, or chop it into pieces to add to salads, soups, or pastas.

Grilling Bacon

  1. Prepare the Grill: Preheat your grill to medium heat, around 350-400 degrees Fahrenheit.
  2. Prep the Bacon: If you're worried about flare-ups from the dripping fat, you can pre-cook your bacon slightly in the microwave for about 1 minute per slice.
  3. Grill the Bacon: Place the bacon strips perpendicular to the grill grates to prevent them from falling through. Close the grill lid to maintain a consistent temperature.
  4. Monitor Closely: Grill the bacon for about 7-10 minutes, flipping once halfway through. Watch closely, as bacon can go from perfectly crisp to overly charred quickly.
  5. Remove and Drain: Use tongs to transfer the bacon to a plate lined with paper towels to catch the excess fat.
  6. Serving Suggestions: Grilled bacon is great on burgers, chopped in salads, or wrapped around grilled asparagus or scallops for a smoky flavor.

Both methods offer delicious results. Pan-frying gives you crispy, classic bacon, perfect for breakfast or sandwiches, while grilling imparts a smoky flavor ideal for enhancing the taste of burgers and other dishes. Enjoy your cooking and the irresistible aroma of freshly cooked bacon!

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