Hickory Smoked Uncured BaconMADE BY BROOKLYN CURED IN BROOKLYN, NEW YORK
Mmmm, bacon. And from Brooklyn, too! We first discovered this bacon at the Park Slope farmers' market – what goes better with organic veggies than delicious bacon?
Brooklyn Cured "cures" pork belly in a simple mix of sea salt and a little brown sugar, but no nitrates (hence the "uncured"). Then, it is smoked over hickory wood, which gives it a rich, slightly sweet flavor. This is our go-to choice for classic bacon, ideal for BLTs, bacon and eggs and wrapping around roast meats.
tip of the tongue
The maker suggests baking strips in a 375-degree oven for 12 to 14 minutes (no turning necessary). Wrap uncooked slices around water chestnuts or scallops and bake them for a tasty, smoky appetizer that doesn't require lighting the grill!