Original Uncured Bacon

MADE BY NAKED BACON IN ST. LOUIS, MISSOURI

MOUTH SAYS...

To the naked eye, these pork-tastic strips might look like any ol' bacon. But one taste will show you the naked truth: This is Naked Bacon, made without nitrates, nitrites, chemical solutions, phosphates or water filler! 

John Kreilich has been sticking to the basics since 1861, when his great-grandfather August Kreilich immigrated to Missouri from Germany. Each batch is dry-cured by hand for at least seven days, using a secret blend of herbs and spices, and smoked slowly over different woods that are chosen specifically to add more depth of flavor.

tip of the tongue
Don't cover this one up – fry up a batch for a pig-themed brunch, along with Bakon Vodka Bloody Marys and Bacon Jam crostini.
  • $16.50 for an 8 oz package

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