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Bacon

Bacon is versatile, flavorful, and a staple in any well-stocked kitchen. Shop online for precooked bacon, black pepper and garlic uncured bacon, juniper-smoked bacon, hearty-cut bacon, herbes de Provence uncured bacon, hickory-smoked Virginia bacon, steak-cut bacon, dry-cured bacon slabs, nitrite-free bacon, bacon mayonnaise, smoked duck bacon, and more.
Williams-Sonoma

This is bacon the way it was meant to be: Smoky, salty, sweet and succulent. Chefs Duskie Estes and John Stewart, the husband-and-...wife team behind Black Pig Meat Company and the farm-to-table ZAZU restaurant and farm in Sonoma, California, start with belly cuts from sustainably farmed, pasture-raised heritage pigs from the Pacific Northwest. The pigs are raised without antibiotics and hormones and are allowed to roam freely. The chefs slow cure the meat with a brown-sugar dry rub for nearly a month, infusing it with complex sweetness, and then slow-smoke it over applewood for 12 hours.The thick-cut slabs stay plump when they cook up, for meaty, chewy slices that offer a satisfying snap when you bite into them. Three 12 oz. packages, 9?12 slices per package. Ships cold, with ice packs. Made in USA. read more

Williams-Sonoma

Enjoy the satisfying smoky flavor of bacon without the fat, preserves or nitrates. This savory specialty is from the legendary Wil...lie Bird ranch in Sonoma County, California, where the free-range birds are raised on the tastiest, healthiest natural grains. Tender turkey thighs are salt cured and infused with natural wood smoke?no preservatives are used. Give it a quick sizzle on the griddle for the gratifying taste of smoky bacon, with none of the guilt. Three packs, 12 oz. each (approx. 12 thick-cut slices). Shipped chilled. Made in USA. read more

Williams-Sonoma

Enjoy the satisfying smoky flavor of bacon without the fat. This savory specialty is from the legendary Willie Bird ranch in Sonom...a County, California, where the free-range birds are raised on the tastiest, healthiest natural grains. Tender turkey thighs are salt cured, then given an extra kick of natural wood smoke flavor. The peppered bacon is further enhanced with a coating of piquant cracked black peppercorns. Fully cooked and ready to heat, the thick-cut slices need only a quick sizzle on the griddle to enjoy the gratifying taste of smoky bacon, with none of the guilt. Three packs, 12 oz. each (approx. 12 thick-cut slices). Choose from Smoked or Smoked Peppered. Shipped chilled. Made in USA. read more

Sur La Table

Sure, you love bacon. Who doesn?t? But until you?ve cured your own, you?ve never really tasted it as nature intended. Simply grab ...a five-pound pork belly from your favorite butcher?ours is named Roger?add the meat, cure and optional maple sugar to the brining bag, refrigerate, and within days you?ll be cooking up your own homemade bacon. Makes a great gift for your favorite carnivore. Manufacturer: 7th West Charcuterie Includes: Curing bag, thermometer, cure, maple sugar, instruction sheet Ingredients: Curing salt, maple sugar, sugar Requires: 1 5-pound pork belly (not included) Made in USA read more

Williams-Sonoma

For three generations, the Edwards family of Surry County, Virginia, has produced award-winning cured pork products since 1926. Fo...r this thick-cut bacon, they hand-rub pork belly with a salt and sugar cure, then smoke it over hickory logs for 24-36 hours in an 80-year-old smokehouse. The result is a deeper color and richer flavor not found in standard pork. Cut into extra-thick ¼? slabs, this is for true bacon lovers who want a meaty mouthful in every bite. Two 1-pound packages per order; 9-11 slices per pound. Shipped chilled. Made in USA. A Williams-Sonoma exclusive. read more

iGourmet

Bacon! The name alone triggers memories of lazy Sunday brunches, hot winter breakfasts, a crisp and smoky indulgence on a sandwich..., or luxuriously ringing a choice cut of filet mignon. No matter what connotation, a thick cut of your favorite bacon brings to mind, you are sure to love this sampler of three different bacons. It includes a sampling of three different regional styles - Southern, Northern and European - will nuances that range from sweet and salty to peppery to gamey. Includes: Broadbent's Kentucky Bacon: A smoked bacon from one of our favorite Southern producers. Broadbent has been making bacon for over 100 years, theirs is dry rubbed so there is less shrinking in the pan. (14 oz) Vermont Smoke and Cure Bacon: Representing the North, Vermont Smoke and Cure makes what the New York Times calls "possibly the finest bacon on the planet!" Its unique preparation has it brined with maple syrup and smoked over corn cobs and maple wood. (10 oz) Hickory Smoked Virginia Bacon: The Edwards family has produced Virginia's finest hams, bacon, and sausage since 1926. They still use Pop Pop's curing recipe and still smoke bacon the way he taught: slowly and patiently in your own smoke house. (12 oz) Please note that any item temporarily out of stock will be substituted with a similar item of equal value. read more

iGourmet

There are many reasons why this new extra-thick cut of Edward's of Surrry, Virginia's authentic hickory-smoked bacon is selling al...most as fast as they can make it. Most important, because these slices are a full 1/4" thick, you can cook them on your backyard grill (right beside your burgers) for the best bacon burgers you ever tasted. Grilled, baked, microwaved or fried, these ultra-hefty slices also deliver more delicious smoked bacon flavor with eggs in the morning, on BLTs, chopped in salads, on pizza and more. Now's the time to find out what bacon lovers everywhere are raving about. read more

iGourmet

Broadbent old-fashioned country smoked bacon has been made the same way for the last 100 years. Working out of their smoke house i...n Kentucky, every slab is hand rubbed with dry cure ingredients, then slow smoked for an unforgettable flavor that has been loved for generations. Since this bacon is dry-cured with a rub, it does not soak up water like commercial bacons that are brined. This means less shrinking in the pan, so you'll get more bacon bang for your buck! Available in four exceptional flavors: Hickory Smoked: The Original and still the customer favorite! Black Pepper: Broadbent's classic hickory smoked bacon gets a generous coating of coarse ground black pepper. It has been nationally recognized both in 2002 and 2005 as the "Outstanding Meat, Pate or Seafood" by the International Fancy Food Show for its superior quality and flavor. Maplewood Smoked: This bacon still enjoys the same slow, authentic curing methods, but each bacon is smoked with the sweet and robust flavor of smoldering Maplewood. Applewood Smoked: A pleasingly sweet, yet milder smoked bacon for an unforgettable flavor. This country bacon is dry cured and applewood smoked. Varieties sold separately. read more

iGourmet

This bacon is smoked with real southern juniper berries and hickory hardwood, creating a truly unique Black Forest flavor. Juniper... Smoked Bacon has no equal in flavor. This is as close as Nodine's get to "regular" bacon and it's anything but ordinary. Just heat to crisp and serve. Nodine's Smokehouse Inc. was started back in 1969 as a small custom smokehouse in Goshen, Connecticut. Over the many years of hard work and dedication, this small family business outgrew the small processing plant located at the farm in Goshen. In 1989, the company moved to a remodeled and modernized facility. At the new production and shipping facility, while using the finest U.S.D.A. inspected ingredients, Nodine's has been able to capture the Old World Gourmet quality and flavor that's missing in most high volume facilities, while consistently maintaining high production. Thick Sliced. read more

iGourmet

Olde World cured bacon hand-rubbed with sugar and salt, coated with black pepper, then slow cured and hickory smoked for full smok...ehouse flavor. No surprises here, this is just good old country bacon, from the curing masters of Smithfield, Virginia. Try it for breakfast, sandwiches, salads, and burgers. Wrap around chicken, seafood or pork. Genuine Smithfield Hams have crowned America?s tables for generations. They are as distinctive as they are delicious, as elegant as they are hearty. They are the flavor of Southern Hospitality. The Luter family of Smithfield, Virginia, has been curing and selling hams since the turn of the century. Joseph W. Luter, Sr.?s first job was at a local meat packing plant. His young son, Joseph W. Luter, Jr., followed in his father?s footsteps, learning every phase of the meat packing industry. And eventually persuading him start their own business - Smithfield Packing Company was chartered in 1936. No refrigeration required until after opening. Unsliced. read more

iGourmet

Slow smoked with hickory and maple hardwoods for an old-fashioned taste that's getting harder and harder to find. Nodine's doesn't... add any water to their cure, so the bacon doesn't shrink away in the pan. Just heat to crisp and serve. The same great bacon taste you expect from Nodine's, with No Nitrites or Nitrates added (except for those naturally occuring in celery powder). Nodine's Smokehouse Inc. was started back in 1969 as a small custom smokehouse in Goshen, Connecticut. Over the many years of hard work and dedication, this small family business outgrew the small processing plant located at the farm in Goshen. In 1989, the company moved to a remodeled and modernized facility. At the new production and shipping facility, while using the finest U.S.D.A. inspected ingredients, Nodine's has been able to capture the Old World Gourmet quality and flavor that's missing in most high volume facilities, while consistently maintaining high production. Thick Sliced. read more

iGourmet

This farmhouse-style, all-natural bacon is marinated in real maple syrup and smoked for hours over applewood and cherry fires to c...reate an old-time flavor. Certified Humanely raised and handled, pork is the base for this exceptional bacon. All of New Hampshire-based North Country's wood-smoked bacon starts as lean pork bellies that are carefully selected from Canadian family farms and hand-trimmed by in-house butchers to exacting specifications. Then the slabs are marinated for days in dark maple syrup brine and double smoked to create hearty, thick-cut bacon that's more boldly flavorful than you'd expect. As a featured ingredient in a savory signature dish or crisply seared on its own, This bacon is some of the best you'll ever try. Antibiotic-free pork with no preservatives or nitrites used. read more

D'Artagnan

It doesn?t have to be made of pork to be called bacon. Our duck bacon is a twist on the traditional that offers you great flavor a...nd less fat than pork bacon. read more

D'Artagnan

If you follow the "everything is better with bacon" philosophy, then you might as well get the best bacon you can. Ours is a top c...ontender for the title, with a sweet, smoky and distinctive flavor. read more

D'Artagnan

If you love bacon, you?ve come to the right place. We make ours naturally, with heritage pork belly that is rubbed with salt and s...ugar and smoked over real hickory chips. This bacon truly does make everything better. read more

iGourmet

As part of their Cabernet Days for 2013, igourmet.com is proud to partner up with St. Supéry Estate Vineyards and Winery of Ruther...ford, California. Cabernet is one of the most popular and celebrated grapes in the world, and with a bold taste and lingering finish, this powerhouse wine is also a perfect partner for one of our favorite foods: bacon! After an exhaustive tasting session, we have selected three unique bacons that pair exquisitely with St. Supéry Estate's fabulous Cabs. Cabernet Days is a celebration of all things Cabernet, where people from around the world can discuss, share, and discover the joys of Cabernet through social media. So get your cabernet, bacon, and friends together and show the world how you like to #CabernetDay This assortment includes: Hickory Smoked Virginia Bacon: The Edwards family has produced Virginia's finest hams, bacon, and sausage since 1926. They still use Pop Pop's curing recipe and still smoke bacon the way he taught: slowly and patiently in your own smoke house. (12 oz) Juniper Smoked Bacon by Nodines: This bacon is smoked with real southern juniper berries and hickory hardwood, creating a truly unique Black Forest flavor. Juniper Smoked Bacon has no equal in flavor. This is as close as Nodines gets to "regular" bacon and it's anything but ordinary. Just heat to crisp and serve. (16 oz) Wild Cherrywood Smoked Bacon by Nueske's: Nueske's Wild Cherrywood Smoked Bacon is the perfect accompaniment to Sunday brunch, or as part of a wide variety of breakfast dishes, ranging from savory quiche to a full English Breakfast. This bacon spends 24 hours smoking over fresh-cut cherry logs.(12 oz) Please note that any item temporarily out of stock will be substituted with a similar item of equal or greater value. read more

iGourmet

Slice this top-quality, extremely lean, whole-slab bacon as thick as you want. Celebrity Slab Bacon, imported from Hungary, is bro...wn sugar cured and hardwood smoked. Keep it in the freezer for later use, or store it in the fridge and enjoy bacon for breakfast every day. Weight may vary. read more

iGourmet

The Nueske family immigrated to Wittenberg, Wisconsin in 1882, bringing with them their European skills of smoking with Applewood,... and dozens of recipes for spicing and curing meat. These recipes were time-tested and improved to perfection. After all, they were for the family... they had to be good! Looking for the best in premium smoked bacon? Here's one The New York Times described as "the beluga of bacon, the Rolls-Royce of rashers..." the superior-quality bacon that gives you "more sizzle than shrivel." read more

Sur La Table

Four generations of family tradition surrounds Bear Creek Smokehouse?bringing you a variety of savory treats made the traditional ...way since 1943. This delicious smoked peppered bacon is an all-time customer favorite. Web only. Manufacturer: Bear Creek Smokehouse Size: 5 lbs. Ingredients: Smoked peppered bacon Made in the USA FEATURES: Slabs of real country bacon Seasoned with a secret spice blend and rubbed in spicy black pepper Slowly smoked over hickory embers True, old-fashioned smokehouse flavor read more

iGourmet

The Edwards family has produced Virginia's finest hams, bacon, and sausage since 1926. They still use Pop Pop's curing recipe and ...still smoke bacon the way he taught: slowly and patiently in your own smoke house. The result is a genuine, hickory-smoked bacon that fills your kitchen with the enticing aroma of real country cooking. You'll be amazed at how little Edwards bacon shrinks when cooking, and how great it tastes. When you serve Edwards Virginia Bacon for breakfast or any meal, you and your family will see, smell, and taste the quality difference. read more

iGourmet

Nodine's gourmet bacon is smoked with the natural smoke from slow-burned dried apple pomace (pulp leftover from cider making) and ...hickory hardwood. This creates a lightly smoked, sweet flavored bacon. This flavor of bacon is Nodine's top seller and has been written up in national food magazines. Just heat to crisp and serve. You'll love the taste, and there is very little shrinkage compared to grocery-store bacon. A very tasty way to enjoy this bacon is in grilled cheese with slices of tomato. Nodine's Smokehouse Inc. was started back in 1969 as a small custom smokehouse in Goshen, Connecticut. Over the many years of hard work and dedication, this small family business outgrew the small processing plant located at the farm in Goshen. In 1989, the company moved to a remodeled and modernized facility. At the new production and shipping facility, while using the finest U.S.D.A. inspected ingredients, Nodine's has been able to capture the Old World Gourmet quality and flavor that's missing in most high volume facilities, while consistently maintaining high production. Please note: this item is not sliced. read more

iGourmet
$10.99 $12.99
at Igourmet.com

Nueske's Wild Cherrywood Smoked Bacon is the perfect accompaniment to Sunday brunch or as part of a wide variety of breakfast dish...es, ranging from savory quiche to a full English Breakfast. This bacon spends 24 hours smoking over fresh-cut cherry logs. Use Wild Cherrywood Smoked Bacon as a bold new taste for a classic B.L.T., a contemporary twist for a Bacon Cheeseburger, or in any wrap or sandwich. Amazing on pizza or in salads. And if you're looking for robust new flavors at dinner time, add Wild Cherrywood Smoked Bacon to Pasta Carbonara, or wrap it around succulent scallops and other grilled or roasted meats. No nitrites/nitrates added except those found naturally in celery juice and sea salt. Nueske's Applewood Smoked Meats have been preparing quality smoked meats for more than 70 years. Traditional recipes for blending spices and a dedication to a slow-smoking process allow Nueske's to produce smoked meats in the same manner as first produced in 1933. Nueske's commitment to quality, consistency and food safety has resulted in products that have been recognized among chefs, restaurateurs, specialty retailers, and consumers throughout the world. 16-20 slices per package. read more

D'Artagnan

Designed for the hardcore bacon fanatic, this trio will satisfy that particular craving for smoky, succulent strips of pork?and du...ck. This tempting sampler serves as an introduction to our bacon line, but also makes a perfect gift. read more

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