Broadbent old-fashioned country smoked bacon has been made the same way for the last 100 years. Working out of their smoke house in Kentucky, every slab is hand rubbed with dry cure ingredients, then slow smoked for an unforgettable flavor that has been loved for generations. Since this bacon is dry-cured with a rub, it does not soak up water like commercial bacons that are brined. This means less shrinking in the pan, so you'll get more bacon bang for your buck! Available in four exceptional flavors:
Varieties sold separately.
- Hickory Smoked: The Original and still the customer favorite!
- Black Pepper: Broadbent's classic hickory smoked bacon gets a generous coating of coarse ground black pepper. It has been nationally recognized both in 2002 and 2005 as the "Outstanding Meat, Pate or Seafood" by the International Fancy Food Show for its superior quality and flavor.
- Maplewood Smoked: This bacon still enjoys the same slow, authentic curing methods, but each bacon is smoked with the sweet and robust flavor of smoldering Maplewood.
- Applewood Smoked: A pleasingly sweet, yet milder smoked bacon for an unforgettable flavor. This country bacon is dry cured and applewood smoked.