Grocery
Hickory Smoked Thick Cut Bacon
What it is
These are thick slices of pork belly that have been cured and then smoked over hickory wood. The curing process uses salt and sometimes sugar to preserve the meat and enhance its flavor. The hickory smoking imparts a distinct, robust aroma and taste that is characteristic of this type of bacon. The thickness of the slices means they will cook up with a satisfying chew and a good balance of crispiness and tenderness.
How people cook with it
Bacon is a versatile ingredient that adds a savory, smoky depth to many dishes.
- Breakfast side dish
- Sandwich topping
- Salad enhancer
- Flavoring for soups
To cook, place the bacon slices in a cold skillet. Cook over medium heat, turning occasionally, until they reach your desired level of crispness. As the fat renders, you can pour some of it off to prevent excessive splattering. For a less messy option, you can bake the bacon on a rack over a baking sheet in a preheated oven. The rendered fat can be saved and used for cooking other foods, adding a rich flavor.
How it differs from similar foods
Thick-cut bacon differs from regular or thin-cut bacon by its substantial thickness. This leads to a longer cooking time but results in a chewier texture and a more pronounced smoky flavor. It holds up better in dishes where you want the bacon to remain a distinct component.
Who it is for
Home cooks and professional chefs alike use this bacon for its rich flavor and satisfying texture.
How to keep the rest
After opening the package, store any unused bacon tightly wrapped in plastic wrap or in an airtight container in the refrigerator. It is best to consume it within a few days for optimal freshness and flavor. Properly stored, it can maintain its quality for a short period.