Slow Applewood smoking delivers unmatched award-winning flavor.
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. And 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.
Sliced medium or thin, in 1 lb. 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.