Dry Cured Peppered Bacon
Get ready to elevate your breakfast game with our new premium pork bacon, expertly dry cured and naturally hickory smoked for unbeatable flavor. For those who prefer a hint of spice, try our peppered version, made with only five ingredients, which brings a touch of extra flavor to this premium cut. You’ll find no water added here because like we always say, life is too short for watered down bacon!
Dry Cured Peppered Bacon
Get ready to elevate your breakfast game with our new premium pork bacon, expertly dry cured and naturally hickory smoked for unbeatable flavor. For those who prefer a hint of spice, try our peppered version, made with only five ingredients, which brings a touch of extra flavor to this premium cut. You'll find no water added here because like we always say, life is too short for watered down bacon!
Allergen & Dietary info
Made in a gluten free facility
Ingredients & Nutrition Facts
Pork, salt, black pepper, sugar, sodium nitrite.
Storage Instructions
Consume within 3 days after opening. Store in freezer unopened up to 4 months.
Cooking Instructions
Frying: Arrange slice in a cold skillet. Cook slowly over low-medium heat. Turn occasionally until desired crispness is reached. Remove slices, drain on paper towel or napkin.
Baking: Preheat oven to 375ºF. Place in a single layer on a shallow pan. Place on middle rack and cook for about 10-15 minutes or until desired crispness is reached. Drain on paper towel or napkin.
Cooking times and temperatures may vary.
Pork, salt, black pepper, sugar, sodium nitrite.
Consume within 3 days after opening. Store in freezer unopened up to 4 months.
Frying: Arrange slice in a cold skillet. Cook slowly over low-medium heat. Turn occasionally until desired crispness is reached. Remove slices, drain on paper towel or napkin.
Baking: Preheat oven to 375ºF. Place in a single layer on a shallow pan. Place on middle rack and cook for about 10-15 minutes or until desired crispness is reached. Drain on paper towel or napkin.
Cooking times and temperatures may vary.
