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Sep 30, 2009 10:05 AM

Thick Cut Bacon With Rind

Is there a place in Los Angeles where I can get really good thick cut bacon with the rind still attached? Typically, I will get some from my hometown in Florida when I visit to bring back. But, I am determined to find something more convenient.

I live in WeHo, near the Grove. I have looked at the butchers in the Farmer's Market and haven't seen it. Is it something I would have to ask for specifically? And, would I have to buy massive amounts to get it?


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  1. You need ethnic stores. Specifically, Jons Markets. It's called slab bacon.

    4 Replies
    1. re: Das Ubergeek

      The best slab bacon - the best local bacon, period! - I've found around here is made and sold at Schreiner's in Montrose, on the northern edge of Glendale. It's relatively cheap, lots cheaper than Nueske's and Niman Ranch. The display case has only sliced bacon, but if you ask the nice lady she'll bring out a big slab for you and you can ask for it by the pound or by size (as in, "Cut me off about half of that."). I tend to order my bacon from Kentucky, but in between times Schreiner's does me just fine.

      1. re: Will Owen

        I'll have to try Schreiner's -- it sounds great, and I'm occasionally in that area to stop by La Cabanita. I believe Surfas has slab bacon, also, but I recently picked up a package of (non-slab) Smithfield bacon there, and it was good fried in a cast-iron skillet under a bacon press, though not nearly as good as what I used to get at mere supermarkets in Virginia.

        By the way, has anyone here ever belonged to the Bacon of the Month Club? (See: ) Their motto: "it's a bacon, bacon, bacon, bacon, bacon world." That's certainly a step in the right direction!

        Surfas Restaurant & Supply
        8777 Washington Blvd, Culver City, CA 90232

        Schreiner's Fine Sausages
        3417 Ocean View Blvd, Glendale, CA 91208

        1. re: Harry Nile


          I will try Jon's (there is one fairly close, I think), Surfas, and Schreiners.

          I have considered the bacon of the month club before, but it is a little pricey and no one has confirmed if it is worth it.

          1. re: SouthernFoodie08

            I love the bacon at European Meat Sausages. I buy a few pounds weekly for about $5.00 a pound and cut to order. Their sausages are okay but it's the bacon I can't live without. Actually, I'm 58, and should live without it, but it's hard.

            European Meat Sausages
            12926 Saticoy St., Ste 12
            North Hollywood, CA, 91605
            Phone: 818-982-2325

            European Meat Sausages Mfg
            12926 Saticoy St, Los Angeles, CA 91605

    2. Someone making Julia's Boeuf Bourguignon? I just made it with plain old thick cut packaged bacon and it was great, but simmering that stuff in water doesn't really give you enough fat to work with later. Had this post been started a week ago I'd've been motivated to find the real thing.

      1 Reply
      1. re: Midlife

        Sounds to me like an excellent excuse to make the Boeuf Bourguignon again. "And I'm going to keep ON making it until I get it RIGHT, dammit!" "Uh, gee, whatever you say, honey..."

      2. when I was a kid and we made our own bacon, the rind would end up in split pea soup or a pot of beans.