Bacon—a cornerstone of American breakfast and a beloved ingredient in countless dishes—varies wildly in quality. From thickness and cure to smoke profile, subtle differences dictate whether a strip crumbles to dust or delivers a satisfying chew. We conducted a blind taste test of 10 widely available brands to determine which bacon strikes the ideal balance between smoke, salt, and texture.
The Quest for Bacon Perfection
To evaluate objectively, we baked all samples on a foil-lined sheet pan at 400°F (205°C). This method ensures even cooking and allows the bacon to render its own fat, revealing its true character. Our testers then sampled the strips in random order, minimizing bias and palate fatigue. The goal was simple: find the bacon that excels in versatility, delivering flavor and texture suitable for breakfast, sandwiches, or standalone snacking.
The Criteria: Chew, Smoke, and Balance
Preferences vary, but our testers agreed on key traits. Ideal bacon should have a meaty chew, avoiding both glass-like brittleness and flabby softness. The fat should render well but retain some flex. The smoke flavor needs to be present without overpowering the pork’s natural taste. As one editor put it, “You want bacon that tastes like bacon, not a bonfire.”
The Winner: Smithfield Thick-Cut, Naturally Hickory Smoked
Smithfield Thick-Cut Bacon emerged as the clear winner. This bacon delivers on its promise: a substantial slice that retains a satisfying chew even when fully cooked. The balance of lean meat and fat is perfect, preventing shattering and ensuring a tender bite.
Testers praised the flavor as “quintessential bacon”—smoky without being artificial. It’s versatile enough for breakfast, sandwiches, or crumbled over salads, capturing the essence of a classic bacon, egg, and cheese on a bodega roll.
The Runner-Up: North Country Smokehouse Organic Applewood Smoked Uncured Bacon
North Country Smokehouse’s Applewood Smoked Bacon took second place with a bolder, more intense flavor. The smokiness is assertive, bordering on tobacco-like, yet tempered by a subtle sweetness. This bacon is “turned all the way up,” delivering a deeply meaty experience with a pleasant chew.
However, the strong smoke profile divided testers; some found the sweetness distracting. If you prefer a powerfully smoky bacon, this is your pick.
The Contenders
The tested brands included:
- 365 by Whole Foods Uncured Applewood Smoked
- Applegate Natural Hickory Smoked Uncured Bacon
- Boar’s Head Naturally Smoked Bacon
- Jimmy Dean Premium Hickory Smoked Bacon
- Oscar Mayer Naturally Hardwood Smoked Bacon
- Nature’s Promise Hickory Smoked Uncured Bacon (Stop & Shop)
- North Country Smokehouse Organic Bacon
- Smithfield Naturally Hickory Smoked Thick Cut Bacon
- True Story Foods Applewood Smoked Kurobata Bacon
- Wellshire Farms Uncured Bacon
The Verdict: Texture and Thickness Matter
The most critical factor was texture. Thick-cut bacon consistently outperformed thinner varieties, retaining more chew and preventing excessive brittleness. Supermarket bacon often renders too much fat, resulting in fragile, unsatisfying strips.
Cured vs. Uncured: Does it Matter?
Whether bacon is labeled “cured” or “uncured” is largely a marketing distinction. “Uncured” bacon often uses celery powder, which contains naturally occurring nitrates that function identically to synthetic nitrates in curing. Flavor and slice thickness proved far more important than curing method in this test. The winning bacon was traditionally cured with sodium nitrite, while the runner-up was an organic “uncured” option containing celery powder.
Ultimately, the best bacon delivers a harmonious balance of smoke, salt, and satisfying chew. The winning slice, Smithfield Thick-Cut, achieves this perfectly.
