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Bacon


 

What is the difference between Burgers’ Smokehouse bacon and others brands commonly found in the grocery store?


Most bacon found in the grocery store is moist cured. Burgers' Smokehouse bacon, unless specified otherwise on the label, is dry cured using the same traditional curing methods as country ham. This results in a rich flavor development that has universal appeal. Our bacon is naturally wood smoked.
 

What is the difference between the various flavors of Burger’s Smokehouse Country Bacon?



1. Original Country Bacon - Our original recipe and still our best seller.  It is dry cured and hickory smoked.
(Available Regular Sliced or Bacon Steak)

2. Peppered Country Bacon - Our original recipe with an extra layer of black pepper rubbed on the surface.
(Available Regular Sliced or Bacon Steak)

3.  Applewood Country Bacon -  A slightly milder version of our original recipe and smoked with natural applewood.
(Available Regular Sliced or Bacon Steak)

4.  Cajun Country Bacon - Our original recipe with a zesty blend of cajun spices.  It's just the right amount to add that bit of "kick".
(Available Regular Sliced or Bacon Steak)

5. Maple Country Bacon - Add a little maple flavor to our original recipe and you have yet another desirable flavor alternative.

6. Second Slice Bacon - Any bacon marked with a “second slice” oval doesn’t quite make the grade for number one bacon but is better than end cuts.

7. End Cuts - Any bacon marked “end cuts” are slices taken from each end of the slab. End cuts tend to be a little saltier than the center slices because of the additional cure that is absorbed into the slab on each end.

8. Bacon Seasoning - Chunks of bacon coming off the bacon line that are typically not sliced, making them great for seasoning.

 

What is the difference between Regular Sliced Bacon and Bacon Steak?


Our Regular cut bacon is approximately 1/8" thick and our bacon steak cut is 1/4" thick.