Bacon Everything

Thick-Cut

Our choice for cooking until crisp and serving alongside eggs and other foods, thick-cut bacon slices are typically between ⅛-inch and ¼-inch thickness and produce a good amount of drippings when cooked.

Regular

The standard for sliced bacon, it cooks up thin and crispy for that melt-in-your-mouth texture. Regular bacon slices are great for crumbling to use as a topping or adding to baked goods.

Center-Cut

This slab of bacon has the fat trimmed off both sides. These slices are, as the name indicates, from the center of the slab. Center-cut bacon is generally meatier than regular or thick-cut and produces less drippings when cooked.

Slab

A bacon slab is the whole piece of cured pork belly before it’s sliced. It provides flexibility when cutting, whether cubed, thin strips, or extra-thick slices. Cubing slab bacon