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Bacon 

Kiolbassa Dry Cured Bacon is made the way it was in the old days, before companies started pumping it full of water, phosphates and other chemicals. Because of our slow-crafted® method, Kiolbassa Dry Cured Bacon does not shrink, shrivel or splatter like other bacons. So, you get more bacon and a bolder flavor in every slice. The result is a slow-crafted® bacon, without a mess, that will taste better than any bacon you’ve ever had before!

Frying

Baking

Frying

  • Let’s fry bacon! Start by laying the bacon flat on the skillet – cast iron or regular skillet. Turn the burner on to low/medium heat.
  • Turn bacon while frying until desired crispness is reached, about 6-8 minutes.
  • The bacon will continue to cook some after removing it from the pan, so cook it until it’s almost the way you like, then move it to a paper towel lined plate.
  • Let the Kiolbassa Dry Cured Bacon finish sizzling and cool for just a few minutes. Be patient – the wait is worth it!
  • If you are planning to cook more bacon, drain grease from the skillet. Add the remaining bacon to the already hot skillet. Cooking time and temperatures may vary.

Baking

  • Ever wondered the best temperature to cook bacon in the oven? Read our step-by-step directions below!
  • Preheat your oven to 375º F.
  • Place bacon in single layer in a shallow pan , line with foil for easy clean up.
  • Lay the strips of bacon on the baking sheet close to each other, but not touching.
  • Place on middle rack and cook for about 10-15 minutes or until desired crispness is reached.
  • Transfer to a paper towel lined plate as Kiolbassa Dry Cured Bacon will continue to crisp up after removing from the oven. Cooking time and temperatures may vary.
How to Bake Video

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