Copyright ©2020 Designtechnica Corporation. North Country uses antibiotic-free pork and eschews preservatives and nitrites. Now, we’re not here to judge, we promise. We use cookies to ensure you get the best experience on this website. He then cures the bacon for eight days in pink salt and brown sugar for a meaty treat that makes our mouths water before it even hits the skillet. Made by one of the last family-run smokehouses in the country, North Country Smokehouse bacon is a farmhouse-style bacon that is first cured in real maple syrup and spices before being smoked over Applewood and Cherrywood to create a rich, rustic flavor. One thing we also like about Broadbent’s is that it offers “Bargain bacon packs,” which feature fatter cuts of bacon from end slices and irregular cuts at a lower price. We don’t boss you around; we’re simply here to bring authenticity and understanding to all that enriches our lives as men on a daily basis. *Percent daily values are based on a 2,000 calorie diet. Allen Brothers uses sustainably-raised heritage pork from small family farms and cures it naturally without nitrates, so you can feel extra good about indulging in this bacon. "There's a significant difference between them -- you can see that in the chemistry -- though it's fairly subtle," Sebranek said. Ibérico pigs roam free in the Dehesa forests of southwest Spain where they get plenty of exercise and nutrients from an antioxidant-rich acorn diet. Naturally applewood smoked. Allen Brothers supplies some of the best steakhouses in the country, so you know you’re getting top-notch quality when you buy its meat. Coming in both uncut (slab) and cut form, Snake River Farms Kurobuta bacon is lightly cured and made from 100% Berkshire pork belly and offers a wonderful amount of both marbling and meat. Fresh Brand – Thick Sliced Applewood Smoked Bacon, 16 oz. The Manual may earn a commission when you buy through links on our site. Bill-E’s mouth-watering bacon starts with Berkshire Red and Chantilly White pigs raised on 25 Midwestern family farms. The Manual may earn a commission when you buy through links on our site. Tender Belly. Applewood smoked or mesquite smoked: Many bacon labels are even more specific than that -- specifying the kind of wood used to generate the smoke. The brand’s thick-sliced, English-style Bakers Back Bacon is cut from the loin and belly, so it’s leaner and meatier than some other brands. Happier hogs mean better bacon, especially if it’s smoked with cherry wood like this glorious stuff is. Better known for the delicious hams they’ve made since 1947, Benton’s smokes all its meats in a small smoker out back of its facility in Tennessee. Visit Nueske's Company Store. Top Great Value Items. Known primarily for its country hams (which the company has been producing since 1909), Kentucky-based Broadbent’s also makes some damn good bacon. Bacon is typically cured and most commonly comes from the belly of a swine (hog). We only stop when the cuts display a rich, reddish-brown color that signals they’ve been smoked to perfection. Benton’s. Our pick is the brand’s thick-cut Applewood smoked bacon. We only stop when the cuts display a rich, reddish-brown color that signals they’ve been smoked to perfection. A leader in both sustainable and humane agriculture, Niman Ranch has been producing meat used by a veritable who’s who of chefs since the 1970s. Mild and Fatty: D'Artagnan Applewood Smoked Bacon Like Trader Joe's, D'Artagnan uses applewood smoke. Plus, an overpopulation of wild boars in the American South causes tens of millions of dollars in agricultural damage per year, so frying up these strips is doing some good for the ecosystem. Your privacy is important to us. 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The Japanese term for the pig, Kurobuta, is akin to Kobe beef and indicates the high quality of the meat. Bill-E’s Small Batch Bacon. This melt-in-your-mouth bacon is made from acorn-fed Spanish Ibérico pork that’s hand-rubbed with salt and slow-smoked over hickory in Kentucky. Buffalo Gal. 16-ounce package of thick sliced applewood smoked bacon. The hand-rubbed bacon is cured for weeks before undergoing 48 hours of smoke on each side for pig perfection. One of the things we like to indulge in here at The Manual is one of the best meat products out there: Bacon. Who Makes Wright Brand Applewood Smoked Thick Cut Bacon? Currently unavailable. The heritage breed Duroc hogs the brand’s bacon is made from aren’t given antibiotics or hormones and eat a vegetarian diet of corn and soybeans. The brand’s wild boar bacon is maple-smoked and has a rich, porky flavor with an earthy game quality. Applewood Smoked Bacon We smoke our thick-cut Applewood Smoked Bacon as long as needed to work the light, fruity and slightly sweet aroma of apple wood deep into the meat. These porcine delights are at the top of their game, so you’re getting the very best when you fry up a strip. The slices are a bit thinner, but "nicely pliant" with a fruity, satisfying flavor. The brand’s pork products are fed a 100% vegetarian diet and are free of hormones and antibiotics. We opt for its hickory-smoked bacon, which is dry-cured and slow-aged. That mixture of fat, salt, and crunch is downright addicting, especially if you’re biting into a piece of top-notch, quality meat. The Manual is simple — we show men how to live a life that is more engaged. The heritage hogs used in the dry-cured bacon from Tender Belly are raised in Iowa free of hormones, antibiotics, and the use of farrowing or gestation crates.

applewood smoked bacon brands

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