Grocery · 12 oz
Old Fashioned Hickory Smoked Pepper Bacon
What it is
This is a package of cured pork belly, smoked over hickory wood and seasoned with black pepper. The curing process preserves the meat and develops its characteristic flavor. The pepper adds a mild spice and aroma. It is typically sold in thin slices, ready for cooking. The fat content contributes to its rich taste and crispy texture when cooked.
How people cook with it
This bacon is a versatile ingredient that can be enjoyed in many ways. It adds a savory depth to breakfast dishes and can elevate sandwiches and salads.
- Breakfast side
- Sandwich topping
- Salad addition
- Flavor enhancer
To cook, place the bacon slices in a cold skillet. Cook over medium heat, turning occasionally, until the desired crispness is achieved. As the fat renders, you can pour some off to prevent splattering. For a less messy method, bake the bacon on a rack set over a baking sheet in a preheated oven. The rendered fat can be saved and used for cooking other foods, adding a smoky, peppery note.
How it differs from similar foods
This bacon is distinguished by its old-fashioned preparation, which often involves a slower smoking process. The addition of black pepper provides a distinct flavor profile compared to plain smoked bacon. The cut of the pork belly may also vary, influencing the meat-to-fat ratio and resulting texture.
Who it is for
Home cooks who enjoy adding a smoky and peppery flavor to their meals will appreciate this bacon.
How to keep the rest
After opening, 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 consume the remaining bacon within a few days for optimal freshness and flavor.