Dry Cured Peppered Bacon
Premium, extra thick cut, dry-cured bacon. Kiolbassa Dry-Cured bacon is packed with flavor and doesn’t shrink or splatter like average bacon. This is because it isn’t pumped full of water like most bacon you find in stores.
Dry Cured Peppered Bacon
Premium, extra thick cut, dry-cured bacon. Kiolbassa Dry-Cured bacon is packed with flavor and doesn’t shrink or splatter like average bacon. This is because it isn’t pumped full of water like most bacon you find in stores.
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
Stove top/pan fry: Arrange slices in a cold skillet. Cook slowly over low-medium heat. Turn bacon while frying until desired crispness is reached. Remove slices, drain on paper towel or napkin.
Oven: Preheat oven to 375°F. Place bacon in single layer in a shallow pan, line with foil for easy clean up. Place on middle rack and cook for about 10-15 minutes or until desired crispness is reached. Drain on paper towel or napkin.
Cooking time and temperatures will vary.
pork, salt, black pepper, sugar, sodium nitrite
Consume within 3 days after opening. Store in freezer unopened up to 4 months.
Stove top/pan fry: Arrange slices in a cold skillet. Cook slowly over low-medium heat. Turn bacon while frying until desired crispness is reached. Remove slices, drain on paper towel or napkin.
Oven: Preheat oven to 375°F. Place bacon in single layer in a shallow pan, line with foil for easy clean up. Place on middle rack and cook for about 10-15 minutes or until desired crispness is reached. Drain on paper towel or napkin.
Cooking time and temperatures will vary.
