Grocery
Applewood Smoked Bacon
What it is
This is a cut of pork belly that has been cured and then smoked over applewood chips. The smoking process imparts a distinct flavor and aroma, making it a popular choice for breakfast and cooking. The curing helps to preserve the meat and adds a salty, savory taste. The bacon is typically sold in thin slices, ready for cooking. Its rich, smoky profile is a hallmark of its preparation.
How people cook with it
Bacon is a versatile ingredient used in many dishes. It adds a salty, smoky, and sometimes crispy element to meals.
- Breakfast side dish
- Sandwich topping
- Salad ingredient
- Flavor enhancer for vegetables
To cook, place the bacon slices in a cold skillet. Cook over medium heat, turning occasionally, until the desired crispness is achieved. The fat will render out as it cooks. For a less messy method, you can bake the bacon on a rack set over a baking sheet in a preheated oven. This allows the fat to drip away, resulting in evenly cooked, crispy bacon. Drain on paper towels before serving.
How it differs from similar foods
Applewood smoked bacon is distinguished by the specific type of wood used for smoking. Applewood imparts a milder, slightly sweet, and fruity smoke flavor compared to woods like hickory or mesquite, which can be more intense. This subtle sweetness complements the salty pork belly beautifully.
Who it is for
Home cooks and professional chefs alike use this bacon for its distinctive flavor profile.
How to keep the rest
After opening the package, store any unused bacon in an airtight container or wrap it tightly in plastic wrap or foil. Keep it refrigerated in the coldest part of your refrigerator. It is best to use the bacon within a few days of opening for optimal freshness and flavor.