What is the smell of pure happiness? For many Americans, the answer is sizzling bacon. That smoky, salty aroma can turn any morning into a celebration. Bacon isn’t just food; it’s a cultural icon, a crispy companion to breakfast, burgers, and even desserts across the nation.
But choosing the *perfect* bacon can feel like a maze. Do you want thick-cut or thin? Applewood smoked or hickory? The sheer variety in the meat aisle often leaves shoppers confused and worried about picking a package that ends up chewy instead of crisp. You want that satisfying crunch every time, and settling for less just isn’t an option when it comes to America’s favorite pork product.
This deep dive cuts through the confusion. We will explore what makes certain bacon brands stand out, decode the labels, and tell you exactly what to look for to guarantee bacon perfection on your next grocery run. Get ready to revolutionize your breakfast game!
Top Bacon In America Recommendations
- Cooks bacon perfectly in minutes – above the fat, not in it
- Reduces fat up to 35% compared to skillet-prepared bacon
- Easy clean-up – a paper towel draped over bacon strips controls splatter
- Dishwasher safe
- Compact design – easy to take apart and neatly store away
- Premium Quality
- Ready To Eat
- 100% Real Bacon
- Naturally Smoked
- Crumbled Bacon
- Amazon Kindle Edition
- English (Publication Language)
- 72 Pages - 02/07/2017 (Publication Date) - America's Test Kitchen (Publisher)
- Oliver, Willard M. (Author)
- English (Publication Language)
- 352 Pages - 07/23/2005 (Publication Date) - Allyn & Bacon (Publisher)
- Hardcover Book
- John U. Bacon. (Author)
- English (Publication Language)
- 256 Pages - 09/07/2021 (Publication Date) - Mariner Books (Publisher)
- Rice, James D. (Author)
- English (Publication Language)
- 276 Pages - 08/01/2013 (Publication Date) - Oxford University Press (Publisher)
- USA MADE embroidered patches
- Family owned business - based in Las Vegas, Nevada. We have be in the wholesale business since 2018, growing in retail across the USA and abroad.
- Amazing Quality: Our patches are A1 top tier 3D embroidery or PVC. High thread counts to ensure every little detail makes it onto each patch design. Our embroidery team works in the DoLife Attached warehouse in Las Vegas, Nevada so we ensure all threads used to make your patches are top tier made in America and Germany. Very durable, even our skydivers have never had a problem with threads or whole patches coming loose.
- Hook backing: attach to any and all of our accessories. We order the strongest backing in the game to ensure your patches stay on tight in transit.
- DOUBLE THE FUN – You know what’s better than a Benebone? Two of them. The Maplestick’s unique shape will upgrade your game of fetch. The Zaggler likes to roll and is constantly on the move. Two fun shapes in one pack!
- REAL BACON AND REAL WOOD – We use only 100% REAL BACON for flavor and scent in our Zaggler, and real maple wood in the Maplestick. Trust us, little dogs can tell the difference.
- EASY TO PICK UP AND CHEW – Our Maplestick and Zaggler are uniquely shaped for a paw-friendly grip so your pup can quickly grab them and get a good chew going. Think about it: dogs don’t have thumbs. DURABLE, LONG-LASTING – Benebones are tougher than real bones and last for weeks.
- MADE TOUGH IN AMERICA – You need it tough, right? We get it. It's made and sourced in the USA.
- HAPPINESS, GUARANTEED – Have an issue? Want to chat? Reach out to us directly and you’ll get a real person whose sole job is to make you and your pup happy.
Your Guide to Choosing the Best Bacon in America
Bacon makes everything better! But with so many kinds out there, how do you pick the perfect package? This guide helps you find the best bacon for your next breakfast or burger.
Key Features to Look For
When you look at bacon packages, check these things first. These features tell you a lot about the taste and texture you will get.
Cut and Thickness
- Standard Cut: This is the most common thickness. It cooks up crispy but still has some chew.
- Thick Cut: This bacon is meatier. It stays chewier even when cooked well. It’s great for dishes where you don’t want the bacon to disappear.
- Thin Cut: This bacon cooks very fast and gets super crispy. It’s perfect for crumbling over salads or soups.
Curing Method
How the bacon is cured changes the flavor.
- Salt-Cured: This is the classic way. It gives a pure, salty bacon taste.
- Sugar-Cured (or Maple Cured): These types have a little sweetness mixed with the salt. They caramelize nicely when cooked.
Smoking Flavor
The wood used to smoke the bacon adds a deep flavor.
- Hickory: This is the most popular choice. It gives a strong, smoky flavor.
- Applewood or Cherrywood: These woods offer a lighter, slightly sweeter smoke.
Important Materials and Ingredients
Good bacon starts with good pork. Look closely at the ingredient list.
The Meat Source
Most bacon comes from pork belly. Better quality pork usually means better bacon. Look for bacon made from **natural ingredients**. Avoid bacon that lists too many artificial colors or preservatives.
Nitrates and Nitrites
These ingredients help keep bacon fresh and give it that classic pink color. Some people prefer bacon labeled **”uncured”** or **”no nitrates added.”** Be aware that “uncured” bacon often uses natural sources like celery powder, which still contain natural nitrates.
Water Content
Check the package weight versus the amount of meat. Bacon that has too much water shrinks a lot when you cook it, leaving you with less actual bacon. Less shrinkage means higher quality meat.
Factors That Improve or Reduce Quality
What makes one brand better than another? It often comes down to how the farmer raises the pigs and how the bacon is processed.
Higher Quality Indicators (Better Taste)
- Dry-Rubbed: When bacon is rubbed with spices instead of being soaked in a liquid brine, it absorbs flavor better and has less water. This bacon usually tastes richer.
- Thicker Fat Lines: Good quality bacon has distinct layers of meat and fat. This fat melts during cooking, keeping the meat moist and flavorful.
- Applewood or Hardwood Smoked: Bacon smoked over real wood chips tastes much better than bacon flavored with liquid smoke.
Lower Quality Indicators (Worse Taste/Texture)
- Excessive Water Retention: If the package feels very wet or the bacon looks bloated, it probably has too much added water. This bacon boils instead of frying when you cook it.
- Artificial Flavoring: Bacon relying heavily on artificial smoke flavor often tastes flat or chemical.
User Experience and Use Cases
Think about how you plan to eat your bacon.
For the Perfect Breakfast Plate
You need bacon that crisps up nicely but doesn’t burn instantly. **Standard cut, hickory-smoked bacon** works best here. It provides that satisfying crunch alongside your eggs.
For Cooking and Flavoring (e.g., Soups, Pasta)
If you plan to chop the bacon up and use it as an ingredient, **thick-cut** or **sugar-cured** bacon holds its structure better during long cooking times. The sugar helps it brown beautifully.
For Sandwiches and Burgers
For maximum impact on a sandwich, **thick-cut bacon** is the winner. It provides a satisfying chew and meatiness that thin bacon lacks.
10 Frequently Asked Questions About Buying Bacon
Q: What is the main difference between regular and uncured bacon?
A: Regular bacon uses added nitrates to preserve it. Uncured bacon uses natural sources, like celery powder, to do the same job. Both are cured, but the source of the curing agent is different.
Q: Should I buy bacon that is labeled “Pork Belly Only”?
A: Yes, generally. “Pork Belly Only” means the slices come only from the belly cut, which is the best part for traditional bacon. It ensures consistency in your slices.
Q: Does thick-cut bacon cook faster or slower than thin-cut?
A: Thick-cut bacon cooks much slower. You need lower heat for a longer time so the fat renders out completely without burning the meat.
Q: What does “natural smoke flavor” mean on a label?
A: It means the bacon was smoked using real wood smoke, which usually results in a deeper, more authentic flavor compared to liquid smoke.
Q: Is it better to buy bacon near the front or back of the refrigerated section?
A: Look for the packages with the best date. Usually, the packages placed towards the front are stocked first, but always check the “Sell By” date to ensure freshness.
Q: What is the best way to store leftover opened bacon?
A: Wrap the opened package tightly in plastic wrap or place it in an airtight container. You can keep it in the fridge for about a week.
Q: Can I freeze bacon?
A: Yes, bacon freezes very well. Wrap the package tightly in freezer bags to prevent freezer burn. It lasts for several months frozen.
Q: How do I know if the bacon has too much water?
A: If the package feels slimy or you see a lot of liquid pooling at the bottom, the bacon likely has excess water added.
Q: Which cut is best for getting really crispy bacon?
A: Thin-cut bacon is easiest to get super crispy. If you use thick-cut, you must cook it low and slow.
Q: Are sugar-cured bacons healthier than salt-cured ones?
A: They are generally similar in health aspects. The sugar-cured bacon just adds a touch of sweetness to the flavor profile, but both are high in salt and fat.