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Favorite Gourmet Bacon ??

Since bacon is the rage these days I thought I would get my BF a big slab of thick bacon for a b-day gift. Any favorite brands..(mail order is fine)

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    1. re: guische


      New bacon guy out here in Austin.

      I've been eating it since Spring of this year and each batch has improved.The pound I've got in my fridge right now is dynamite.It's a subtle bacon if there is such a thing.

      If you're into small batch,artisan goods then this is the one.

      If you're going with one of the big boys I'd choose Benton Country Hams https://bentonshams.com/order/index.php Their bacon packs a wallop of smoke and salt that's like a pork mallet upside the head.

      Delicious but not for everyone.

      There's also a bacon of the month club you can subscribe to.


      They'll send you a different providers bacon each month for a year.This would be a good option if you're picturing spending your dotage with this boyfriend as you would then have this porky comfort to reflect back upon in your golden years.

      1. Vande Rose in Farms in Oskaloosa, Iowa makes a bacon from Duroc pork that will dazzle you. On a visit to Napa we hit the farmer's market for tomatoes & lettuce, Bouchon Bakery for bread, and some Vande Rose from the local grocery: the best BLT ever!!!!!!!! http://www.vanderosefarms.com/

        1 Reply
        1. re: E Chaz

          Between Vande Rose, Niman Ranch, and Nueske's, I prefer Neuske's - meaty slices, very smokey flavor.

        2. Far and away the best I've ever had comes from Masser's Farm Market in Paxinos, PA.

          1. Neuske's bacon is awesome. That's all I buy nowadays, although I'm definitely going to bookmark this and try some of the other suggestions.

            1. Since my spouse gave me the 'Bacon of the Month Club' - http://www.gratefulpalate.com/index.p... - for Christmas for two years, and my daugter gave me 12 lbs. of Neuske's last year, I've tried dozens of different bacons! My favorite right now is from Burger's Smokehouse - http://www.smokehouse.com/ - they have an assortment of bacons, but do try their 'sliced jowl' - it is the best!!!

              1 Reply
              1. re: crabwoman

                Burger's Smokehouse jowl - just excellent! I like to get the unsliced pieces so I can slice it up to be cooked as bacon or cut it into chunks or dice to use in cooking. Great flavor at a great price.

              2. Winder Farms applewood smoked bacon is the best out here in the Wasach mountains. I get it delivered every week, it's soooo good. But my brother-in-law worked at a bacon plant out of ag university and says most of the bacon in this country comes through a few smoking and processing plants and that they're only told what to do by the wholesalers/grocery stores. Hey, that's what I've been told. I still love bacon!

                1. My mother-in-law in small-town Iowa gets wonderful thick-cut black pepper bacon from Schwan's (door-to-door prepared food vendor).

                  1. The dry-cured (country) bacon is just too much for me salt-wise. I prefer brined and cob-smoked bacon from Lawrence's Smoke Shop in Vermont:


                    Hams are a different story. I prefer country hams to brined ones. They seem to not take the salt as lustily, and if you get a whole one then the cooking process itself (simmering or steaming) will remove some salt.

                    1. Benton's, natch.
                      We just ordered a bunch and two weeks later, when we found the credit-card receipt in our files, DH said it still smelled like bacon.

                      1 Reply
                      1. re: DC in DC

                        I have tried more US bacons than I care to admit, but I keep coming back to Nueske's. We also love their hotdogs. Bringing it across to Canada is not expensive and they have excellent customer service.

                      2. A bit late in the day, but my favorite so far is Broadbent's, from Kentucky. $30 gets me a five-pound slab, delivered to LA County; I cut it into four pieces, each of which fits perfectly into a quart Ziplock freezer bag. my cost works out to about 25ยข a day, since I cook a pan of slices only once a week and use it for seasoning or lardons the rest of the time. Oh, and it's dry-cured, not too salty, and heavenly good.

                        1. Another vote for Benton's!

                          1. We've tried most of the bacons mentioned here, and have become Nueske's fans. This is a really smoky bacon, so it's not for everyone, but we love it. The quality is very consistent.

                            1 Reply
                            1. re: pikawicca

                              I love the flavor of Nueske's, but it's not dry-cured, which I absolutely require for any bacon I'd take seriously. The crisp, unshrivelled rasher is what I want, especially if I've cooked it.

                              I've not tried Benton's, though I have heard about it both on and off of CH. Seems to me there are places in Kentucky that serve it - we'll have to investigate next time we're there.