Hickory Smoked Bacon 14oz - Broadbent's

Hickory Smoked Bacon (14 oz)

This is dry cured, hickory smoked bacon made in the old American tradition. Salt forward, deeply smoky, and built on patience rather than shortcuts.

Unlike most grocery store bacon, which is wet cured and designed to be mild, this bacon is dry cured. That difference shows up immediately in the pan. The slices stay meaty. The flavor is concentrated. The smoke carries through the pork instead of sitting on the surface.

The cure is simple and purposeful, allowing the pork and smoke to do the work. The result is bacon that seasons a meal as much as it fills a plate. A few slices are enough to anchor breakfast, sharpen a sandwich, or bring depth to beans, greens, or soups.

Because it is salt cured, this bacon is shelf stable. Refrigeration is recommended after opening to maintain quality, but the curing process gives it a flexibility that modern bacon no longer has.

The Maker

This bacon is produced in western Kentucky by Broadbent B & B Foods, where dry cured pork has been a working craft for more than a century. The same restraint, time, and discipline that define traditional country ham production shape the bacon as well. Simple cures. Real smoke. No rushing.

Ingredients

Ingredients:
Pork, salt, sugar, sodium nitrite

FAQ

Is this bacon salty?
Yes. It is salt cured by design. That salinity is what gives it depth and makes it useful beyond breakfast.

Does it need to be refrigerated?
It is shelf stable due to the curing process. Refrigeration after opening is recommended for best quality.

How is this different from grocery store bacon?
Most grocery store bacon is wet cured and designed to be mild. This bacon is dry cured, which concentrates flavor, firms the texture, and allows the smoke to fully integrate into the meat.

What kind of smoke flavor does it have?
It is smoked with hickory wood, producing a deep, steady smoke that supports the pork rather than overpowering it.

Where is it made?
Kentucky.