Where To Buy Bacon

Where To Buy Bacon

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Figuring out where to buy the best bacon can be a hard process (believe me, I know). There are a lot of choices out there to find the best bacon to buy, but I will break it down for you and help you to understand your options for buying the best bacon.

If you are very price-conscious and not interested knowing where you can truly find the best bacon to buy, then stop reading and take a trip to your local grocery store. But if you truly want to find where to buy the best bacon, then pleas continue reading.

Personally, I like to choose butcher shops that both have a nice wide variety of bacon and bacon flavors, sell bacon with a good amount of meat on it, and that have won awards for their bacon. These are often the best places to buy bacon because you know you are getting a high quality product.

There are many places to buy bacon online, but just like anything else you buy it pays to do your research. Some butcher shops sell directly online which is awesome, but their sites are often challenging to navigate and shipping costs extra.

Ordering bacon online is often not cheap and can feel too expensive. Look for a store that offers free shipping as those are the ones offering greater value and are less expensive than stores offering lower cost products with added shipping charges when you check out.

Available at some grocery stores and online, the Vande Rose Farms bacon is essential to mention for its top ratings across many publications and taste tests. This Iowa-based group sources heritage Duroc breed pork (known for its flavorful meat and natural marbling) from several farms. They use vegetarian feed and hand-inspect each animal to ensure ideal weight and size. After processing, the bacon is dry-cured for six days and smoked for 12 hours over applewood chips. While the ingredients do contain sodium nitrite and sodium erythorbate (for accelerated curing and color development), the company's process shows this is not a \"pumping\" method. Is this the best nutrition profile when it comes to calories and fat No. But based on dozens of #1 rankings, combined with only 260 milligrams of sodium per serving (which, at 33 grams, is two to three times larger than some other brands), this pick is the perfect example that calories aren't everything.

Applegate is a brand that prides itself on natural and organic meats, with 100 percent vegetarian diets for their animals and humane farming methods. This bacon contains no fillers, no GMO ingredients, and no chemical nitrates or nitrites. Remember, celery powder is still naturally high in nitrates. The low calories for a two-slice serving is a major plus if you like plenty of slices for breakfast, but mind the 310 milligrams of sodium.

This Target brand bacon has reasonable sodium levels, but slightly higher levels of fat than other brands. The ingredients do contain curing accelerators and color development enhancers, nitrites and sodium phosphates to retain moisture. So, nutrition-wise this option isn't bad, but the ingredient list does reveal that this brand uses shortcuts in its production methods.

Smithfield is the largest pork producer in the world (now owned by a Chinese company) so it's no surprise they have a wide variety of bacon products available. This pick doesn't contain added nitrates or nitrites, but does use celery juice which naturally contains the same compound. You'll find turbinado sugar and sea salt on the ingredient list, which may sound fancier but it's still just sugar and salt. At 100 milligrams of sodium and only 80 calories per serving, this is one of the better nutritional picks of the bunch. Smithfield's current practices may not align with your personal philosophies, but they do claim to be working toward certain sustainability goals outlined in a 2018 sustainability statement.

This thick-cut bacon is almost double the weight of other brands and contains substantially more sodium. At 110 calories for two slices, be mindful of how much you're consuming (four slices in a sandwich is 220 calories in bacon alone). The Hormel bacon contains sodium nitrite but also sodium erythorbate, which is a cure accelerator and stimulates color development in cured meat. Not ideal.

You'll find nitrites and sodium ascorbate on the ingredient list of this bacon. Sodium ascorbate is an addition mandated by USDA when bacon goes through the process of \"pumping\", and the presence of this ingredient is a good signal that subpar production practices were used. Add to that 350 milligrams of sodium per serving, and the final product is pretty unhealthy.

While the nutrition facts on this bacon don't differ too much from some of the better picks, it's the ingredient list that reveals some reason for concern. You'll find sodium phosphates (retain moisture), sodium erythorbate (color and curing accelerator), and sodium nitrite on the list. That, along with water as the first ingredient, indicates you are getting a lower quality \"pumped\" product. A peek at the customer reviews reveals complaints about a lack of consistency in the thickness of slices (from super thin to super thick). If you have to eat bacon, get something slightly better than this.

Our most popular mail-order product and only available here! You can't find this recipe anywhere in the country and our customers come from all over just to get this 'real-deal' Peameal bacon. A center-cut pork loin, immersed in our infamous maple brine and rolled in cornmeal. If you know - you know. If not, it's a must-try. Tender and juicy on the inside with a crisp coating for balanced taste and texture. It really is one of a kind. Slice it thin and fry it for sandwiches, or enjoy it as is - it's perfect plated as a breakfast side. This is a specialty product, delivered frozen, raw, and ready for cooking.

COLUMBUS Turkey Bacon is wood-smoked over hickory or applewood chips and seasoned so you get the rich flavor you expect from bacon, made leaner with real turkey thighs. This bacon is uncured (contains no added nitrates or nitrites) and just like bacon, you need to cook it before enjoying it.

Hickory smoked bacon made with heritage bred pork from small farms that raise the hogs humanely without the use of antibiotics or growth hormones. The pork bellies are naturally smoked over hickory chips using a light cure. This is a versatile bacon to be enjoyed at breakfast, lunch or dinner. Mellow smoke with a pleasant saltiness. I found the edges to crisp up very well.

Lovely, dark, lean meat: a sign of quality pork. Good striations of fat, excellent thickness. Every taste quotient works. Most of the time you can hardly taste the apples in applewood smoked bacon. But at Tender Belly, the decision to use cherrywood is distinctive and interesting. You cannot miss the flavor. Maybe not for everyone, but for me, the fattiness melds with the sweetness to create a signature flavor. A bold decision to use such a highly flavored fruitwood, but a welcome one in my opinion.

Normally, a maple bacon would tend to be too sweet, but not this wonderfully crafted piece of meat! The maple complements the smoke, the salt, and the pig to create a rainbow of taste. This bacon is working on all cylinders and exceeded all my expectations. Nice chew and texture.

A very unique bacon. Smoked with Southern Juniper berries and Hickory hardwood to give a flavor that I never experienced before. Everything in perfect balance: light smokiness, complementary saltiness while maintaining the porkiness. Nice chew. Did not know what to expect when I opened the package, but this bacon turned out to be a real find and one that I will order again.

This Vermont-based bacon is maple-cured and smoked over corn cobs which gives it more of a sweetness and subtle smokiness than its wood-smoked counterparts. Lean, yet retains a meaty flavor. Thick-sliced, fries beautifully and crisps just right.This is the kind of bacon that I want to wrap around a scallop; that would be a marriage made in heaven!

Smoked over a blend of Applewood and White Oak. The addition of the White Oak gives this bacon a deep, subtle, smoky aroma and flavor. Two part sensation: the rich smell while cooking and a taste explosion while eating. Scores big in every category: smokiness, saltiness, flavor and crunch.

In cured bacon, the nitrite is in the form of man-made sodium nitrite. But nitrite is nitrite whatever the source. Vegetable-derived nitrites do the same thing to the meat and they have the same health implications (more on that).

Under certain conditions (like high heat), nitrites can be converted to nitrosamines which are considered to be carcinogens. Fried bacon, as with many cured meats, can end up with nitrosamines. Some studies have indicated that consuming 4 ounces of processed meats everyday can increase the risk of cancer by 13%, but most reports are controversial and not every scientist takes the findings to the bank. Regardless, I think we can all agree, that like most things in life, moderation is the key.

Spread it on a sandwich! Pair it with cheese and crackers! Use it as dip for chips, an ingredient for sauces and dressings, or as a marinade for dinner meats and veggies! When it comes to bacon jam, the possibilities are endless.

Bill-E has a gift for making bacon. Like other artisanal foods made in smaller quantities, the flavor of Bill-E\\u2019s Small Batch Bacon is something special, making it the perfect gift. Using the finest pork specially bred on Midwestern farms, Bill-E hand-cures his premium pork bellies for eight days, turning them every other day to enrich the process before cold-smoking them in hickory, producing exceptionally tender meat that\\u2019s sweet and savory. 781b155fdc