iGourmet Broadbents Kentucky Bacon

Broadbent old-fashioned country smoked bacon has been made the same way for the last 100 years. Working out of their smoke house in 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

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

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

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

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

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

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

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

Nodine's uses premium boneless pork loins to produce their finest Irish-style back bacon. With their traditional Irish style recip...e and brining methods, Nodine's has captured the true flavor and quality of Ireland in the U.S.A. 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. 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

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

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

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

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

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

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

Nodine's uses premium boneless pork loins to produce their finest Irish-style back bacon. With their traditional Irish style recip...e and brining methods, Nodine's has captured the true flavor and quality of Ireland in the U.S.A. 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. read more

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