Kentucky Legend
Kentucky Legend Hickory Bacon
What it is
This is a package of cured pork belly, smoked over hickory wood. The curing process involves salt and sometimes sugar, which helps preserve the meat and develop its characteristic flavor. The hickory smoking imparts a distinct smoky aroma and taste that is a hallmark of this type of bacon. It is typically sold raw and requires cooking before consumption. The meat is marbled with fat, which renders during cooking, contributing to its rich flavor and crispy texture.
How people cook with it
Bacon is a versatile ingredient, adding a savory depth to many dishes. It can be enjoyed on its own or incorporated into a wide range of recipes.
- Breakfast side dish
- Sandwich topping
- Salad ingredient
- Flavoring for soups
To prepare, 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 strips. Drain the cooked bacon on paper towels to remove excess grease before serving or adding to other dishes.
How it differs from similar foods
Hickory bacon is distinguished by the specific type of wood used for smoking. Other types of bacon might be smoked with applewood, mesquite, or no wood at all, leading to subtle variations in the smoky flavor profile. The cut and curing process can also differ between brands, affecting thickness and saltiness.
Who it is for
Home cooks and chefs who enjoy the smoky, savory flavor of bacon will find this product appealing.
How to keep the rest
Refrigerate the unopened package. Once opened, store any remaining bacon in an airtight container or wrap it tightly in plastic wrap or foil. It should be consumed within a few days of opening to maintain freshness and quality. Proper storage prevents the bacon from drying out or absorbing odors from the refrigerator.