$19.77
Rich, smoky, and cut straight from the belly – our All-Natural Smoked Slab Bacon is the real deal for true bacon lovers. Crafted from premium pork with no artificial ingredients or unnecessary additives, each slab is slow-smoked to develop deep flavor, beautiful marbling, and that unmistakable old-world aroma. Slice it thick for hearty breakfast bacon, cube it for smoky lardons, or render it down to elevate soups, beans, and roasted vegetables. Whether you’re cooking low and slow or crisping it up in a pan, this is bacon in its purest, most flavorful form.
SERVING SIZE GUIDE
Thin breakfast slices: ~6–8 servings
Thick, meaty slices: ~4–6 servings
Cubed / lardons (for recipes, pasta, beans, salads): ~8–10 servings
Heavy bacon lovers / centerpiece style: ~3–4 servings
General rule: Plan about 3–5 oz of raw bacon per person depending on appetite and how it’s being served.
1/4-inch slices (standard thick bacon): ~32–36 slices
1/2-inch slices (extra thick / steak-style): ~16–18 slices
1-inch slices (very thick / bacon steaks): ~8–9 slices
Pro Tip:
Thinner slices = more pieces & crispier texture.
Thicker slices = fewer pieces & meatier, tender bite.
How to Cook Slab Bacon
Slab bacon gives you full control — slice it thick, thin, or cube it depending on how you want to use it. Below are simple methods to get the best flavor and texture every time.
Slice First
Place slab bacon on a cold cutting board and slice to your desired thickness:
Thin slices – crisp, classic breakfast bacon
Thick slices – meaty, tender, steak-style bacon
Cubes/Lardons – perfect for beans, pasta, salads, and vegetables
Tip: Slightly chilling the slab makes slicing easier and cleaner.
Pan Method (Best for Slices)
Place bacon in a cold pan (no oil needed).
Turn heat to medium-low and cook slowly to render fat.
Flip occasionally until browned to your liking:
Thin slices: 4–6 minutes
Thick slices: 6–10 minutes
Drain on paper towel and serve.
Oven Method (Even Cooking / Large Batches)
Preheat oven to 400°F.
Lay slices on a parchment-lined sheet pan (do not overlap).
Bake:
Thin slices: 10–15 minutes
Thick slices: 18–25 minutes
Remove when crisped to preference and drain.
For Cubes / Lardons
Place cubed bacon in a cold pan.
Cook over medium-low, stirring occasionally.
Render slowly until golden and crisp, 8–15 minutes.
Use bacon and rendered fat to flavor dishes.
Pro Tips
Cook low and slow for best texture and flavor.
Save rendered bacon fat for cooking eggs, potatoes, vegetables, or cast-iron searing.
Bacon continues to crisp slightly after removing from heat.
Rich, smoky, and incredibly versatile — enjoy your slab bacon any way you like. 🥓🔥
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