I Asked 5 Chefs to Pick the Best Bacon and This Is Their Top Pick

Karla Walsh
·6-min read

Brunch and BLTs are about to get so much better.

<p>Getty Images/Allrecipes</p>

Getty Images/Allrecipes

You're probably well aware that bacon is a crucial component of recipes like BLTs and classic broccoli salads—but that’s only the beginning. Our creative contributors have proven time and time again that bacon can make almost anything better, from cinnamon rolls to jam to your holiday turkey.

No matter what time of day you decide to sizzle up some strips and no matter which bacon recipe you choose, why settle for anything less than the best? To zero in on what might be the best bacon brands, we asked readers for their frequently add-to-cart items. They selected eight brands, which our team taste-tested and narrowed down to three: McKenzie, Applegate, and Hormel.

With so many bacon brands on the market, we thought we might be overlooking some. So we tapped chefs from coast to coast to chime in about which bacon is worthy of being featured on their menus or in their home kitchens. Read on to see which bacon brands chefs trust.

Our Panel of Bacon-Judging Chefs

Qualities of the Best Bacon

Kung admits that “supermarket bacon can be hit or miss.” Here’s what he and his fellow chefs seek in a brand that might qualify as a hit:

  • Thick > thin. Although the lower price tag of thinner styles of bacon might lure you in, Day says don’t take the bait. “The thinner the bacon, the more it shrivels up and gets too crispy. As with most meat, less is more. I’d rather have one thick, quality piece as an accompaniment,” Day tells us. Clarke agrees and believes that thick-cut bacon isn't just more enjoyable to eat but also "makes a bigger impression than thin.”

  • More meat than fat. Thick slices can be overly fatty, Kung concedes, which can make them difficult to slice. Plus, some of the fat cooks off, creating a large amount of shrinkage that Clarke isn’t a fan of. Our chef panelists agree that a higher proportion of meat to fat is a must. “You want to make sure there's nice fat marbling throughout the bacon, but that there's still more meat overall,” explains Som.

  • A short ingredient list. All bacon looks like simple slices of cured pork. However, processed meats like bacon can come with a wide variety of additives, including binders, flavorings, preservatives, and more, according to the USDA. Curing can be achieved via smoking, salt rubs, or through the use of curing agents like nitrates, which may increase the risk for certain cancers when added to foods. When possible, our chefs reach for bacon that’s naturally cured and made with simple ingredients. “I always look for bacon that's naturally cured with applewood, hickory, and the like, as opposed to the use of nitrates,” Som says.

  • Made with pigs raised on farms with humane practices. “I also think it's important to purchase bacon from farms that use humane practices. Happy hogs = better bacon! Plus, it's the right thing to do,” Clarke says. Day agrees, adding that as a former vegetarian, “I care first and foremost about humane standards when buying any meat or dairy, so the first thing I look for is a product that I know prioritizes that.” Look for descriptions about how the pigs were raised on the product label or the brand’s website.

The Best Bacon Brands, According to Chefs

It was a tight race, and several bacon brands earned the chefs’ stamp of approval. But only one received multiple votes, making it the best bacon: Wright Brand Hickory Smoked Bacon. Both Som and Kung applaud the century-old brand, raving about its thick-cut slices, the balanced proportion of meat, minimal additives, few ingredients, and its reliability as a product. If you aren't able to source Wright Brand, don't fret. These runners-up won’t let you down either:

  • Smithfield Center Cut Applewood Smoked Bacon. According to Lam, Smithfield’s center-cut bacon is “top-notch." She says, "It’s perfectly thick and has the ideal balance of meat and fat, so there’s no need for trimming. No flimsy bacon strips here—just great bacon."

  • Nueske's Applewood Smoked Bacon. Clarke confesses that she might be biased since it’s produced in her home state of Wisconsin, but she considers Nueske's to be "the gold standard." She adds, "It has a deep, natural smoky flavor, holds its shape, and it crisps up perfectly, which is a must for me.”

  • 365 by Whole Foods Uncured Center Cut Smokehouse Bacon. In addition to Wright bacon, Som digs Whole Foods' bacon, due to its streamlined ingredient list: pork, water, sea salt, and raw cane sugar—and nothing else. “It uses natural curing methods, offers a rich smoky flavor, and has a good balance of fat to meat,” Som explains.

  • Beeler’s Applewood Smoked Uncured Bacon. Day is so fond of Beeler’s applewood smoked strips that she features them on the menu at her daytime restaurant Katalina’s in dishes like BLT Tacos and Katalina’s Latina Sandwich. All of Beeler’s selections are free of antibiotics, nitrates, nitrites, and gluten. Like the Whole Foods bacon, the ingredients speak for themselves here: pork, water, sea salt, turbinado sugar, and celery powder.

  • Applegate Organics Uncured Sunday Bacon. For everyday home use, Day stocks up on Applegate’s Sunday Bacon, which also contains few ingredients: pork, water, sea salt, cane sugar, and cultured celery powder. Applegate boasts that they allow their pigs more space, never treat them with antibiotics, and feed them vegetarian diets.

How to Use Bacon Like a Chef

We couldn’t whet your appetite without feeding you with some recipe ideas, so we tapped the chefs to share their all-time favorite ways to use bacon, so you can chef it up at home, too! Regardless of which bacon brand you invest in, you’ll have a recipe for culinary success if you use your bacon in one of these chef-approved ways:

Read the original article on All Recipes.

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