The Beluga of Bacon
The Beluga of Bacon
Described by New York Times writer R.W. Apple, Jr. as "the beluga of bacon," this is the world's finest, most succulent smoked bacon.
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Product Story

Described by New York Times writer R.W. Apple, Jr. as “the beluga of bacon,” this is the world’s finest, most succulent smoked bacon. It is produced on the famous Nueske family farm in Wittenberg, Wisconsin. The bacon comes from pork bellies fed a larger-than-normal percentage of barley, resulting in less fat without compromising taste. Unlike common bacon, these thick, rich slices hold their shape. The bacon is slow-smoked over Wisconsin applewood embers, infusing the meat with a hearty, delicious flavor. Most of the bacon fat is rendered naturally to produce more meat per slice than other bacon varieties. A pound of competitor’s bacon renders 1/4 to 1/3 of a pound of table serving, but a pound of this bacon produces a table serving of approximately 3/4 of a pound. The three 12 ounce packages provide between 16 and 20 hearty slices per pound.

Use and Care Use and Care
Recieving Instructions
  • Refrigerate immediately.
  • To Fry: For best results, place bacon in unheated skillet. Cook over MEDIUM LOW heat. Turn frequently until desired crispness is attained. (You'll notice less shrinkage than with other brands.)
  • Oven-Baked: Preheat oven to 350°F. Place slices close together on rimmed baking sheet (rim prevents grease from dripping on oven's heating elements). For easiest cleanup, place parchment paper on sheet prior to placing bacon (make sure paper doesn't hang over edges of baking sheet). Bake 20 minutes or until desired crispness. There is no need to turn bacon during cooking. Place bacon on paper toweling to drain.

Pork, Cured with Water, Salt , Sugar, Sodium Phosphate, Sodium Ascorbate, Sodium Nitrite

Available for shipment within Contiguous US. Excludes APO/FPO and PO Boxes. This item ships via Expedited Shipping. This item cannot ship to Canada.