CATEGORY

Regular-Cut Bacon

2008 CHEFSBEST® AWARD FOR BEST TASTE WINNER

Wright

What Makes Great Pork Bacon?

The real reason breakfast is the most important meal of the day has little to do with food groups and daily percentages, and everything to do with the unmatched taste of great bacon. But there’s no reason to limit yourself solely to morning meals: Great bacon can help previously pastiche BBQ beans just as much as brilliant but once blasé omelets.

The best kinds of regular sliced bacon should have a reddish pink color, and an equal ratio of meat to fat.

A high-quality bacon will have a noticeable aroma with fresh pork and brine notes.

Saltiness should be the predominant basic taste in bacon, and should be relatively intense. Sweetness will also be present, though it will be much more mild.

It’s no surprise that the most predominant flavor in good bacon will be pork. The seasoning flavor—which could include brown sugar, molasses, or other seasonings—should be slightly less intense than the pork.

Texture is an important facet of great bacon. Some greasiness is to be expected, but mostly you should encounter a pleasing crisp and tenderness when eating.

We know what makes a great bacon, but what makes a bad one?

We tested several brands of bacon, and the worst kinds were overly simple, with stale, almost rancid tastes. Another issue to watch out for is texture, which should be neither tough like beef jerky nor too tender like pulled pork.

Why is Wright the best pork bacon?

Our ChefsBest Award-winner Wright had a complex flavor with an authentic pork taste, and pleasant cured applewood notes. The bacon was meaty with an appropriate meat to fat ratio, which delivered a delicious natural sweetness.

The product judged was defined as refrigerated pork bacon, not including turkey bacon, pre-baked bacon, or bacon bits.

Other Leading Brands:

Farmland Foods, Hormel, Jimmy Dean, Oscar Mayer, Smithfield Foods, Tyson