![]() ★ ★ĭaily’s Applewood: If you’re looking for a budget-priced bacon that doesn’t offend, this is a good pick. Whole Foods Thick: This meaty bacon from the bulk meat case is a solid pick for those who like their bacon thick and chewy. Whole Foods Dry Rub Black Forest: This very thick, brown bacon from the bulk meat case certainly looks promising, but it’s a bit too sweet and lacks punch. A 14-gram slice has 80 calories, 260 mg sodium, and it’s $12.99 for 3 pounds. Safeway Thick Sliced Hickory Smoked: I’m annoyed by the super-long slices that don’t fit on a rack or regular pan, but this is actually a good mainstream-style bacon with all the right flavor notes. A 7.5-gram slice has 40 calories, 180 mg sodium. Even though it’s a bit too salty, it has a clean, smoky flavor, and the thin slices cook up nice and crispy. Hormel Natural Choice Original Uncured: Hormel hits the mark with this one. ![]() A 15-gram slice has 90 calories, 240 mg sodium. It’s lightly smoked, lightly salted and slightly sweet. Trader Joe’s Applewood Uncured Bacon: I love the fresh, ham-like flavor of this budget-priced bacon. One 10-gram slice has 50 calories 190 mg sodium. Master Cut Pacific Coast Selections Natural Applewood Smoked: This thin-style bacon is addictively meaty and smoky, yet light on the palate. $5.39 for 8 ounces at Whole Foods, in the packaged meats section. A 14-gram slice has 60 calories, 290 mg sodium. And I explored the flavor difference between bacon cured with nitrates or nitrites, and those cured with the more natural elements of lactic acid and celery juice - only to discover that the natural versions scored higher, mainly because the pork flavor was fresher and more pronounced.Īpplegate Organics Uncured Thick Cut: Of the four bacon types I tried from Whole Foods, this is the best, with dense smoke flavor and just the right salt quotient. So, I rounded up 16 types of bacon in every price range for a tasting. Some are too salty, some too sweet and some lack the authentic smokiness that bacon lovers crave. I want the real thing: meaty, smoky, pork with just the right touch of salt and fat to make me want more.īut not every bacon hits the mark. Supermarkets stock plenty of bacon-ish variations - turkey impostors, maple-tinged strips and even precooked varieties - but when it comes to bacon, I don’t compromise. ![]() Our dry curing process uses salt, sugar, and variety of seasonings to produce our four styles of bacon.The tomatoes on my vine are still green, but I’m already anticipating the perfect BLT, made with garden-fresh heirloom tomatoes and piles of crisp, salty bacon. Water is what gives you the splatter and shriveling, not to mention you are paying for water weight. Dry curing is the process of making bacon without any water. We developed our own cures and dry curing process. We started our business two years ago after we got tired of buying mass produced bacon that is pumped full of water. All Spice in the East Village suppies our seasonings. ![]() We have used Iowa Farm Families in the past and are always looking to work with small Iowa operations. We use fresh, conventionally-produced pork bellies. Product Types: Maple Breakfast Bacon, Smoked Chipotle Bacon, Italian Herb Bacon, and Hardwood Smoked Uncured Baconĭes Moines Bacon Company is a small locally owned business that specializes in providing thick cut artisan bacon. ![]()
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