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Home > Food & Drink > Meat > Bacon
bacon
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Grateful Palate
Australian-wine importer, Food & Wine magazine contributing editor and bacon fanatic Dan Philips tastes tests hundreds of bacons every year and features his favorites on his online catalog. This is the place to go for the hands-down best selection of artisanal bacon around. The site also has an excellent bacon-of-the-month-club. |
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Flying Pigs Farm
This farm, in the Batenkill River Valley of New York, raises "Certified Humane Raised & Handled" rare heritage pigs (Large Blacks, Gloucestershire Old Spots, and Tamworths). Their artisanal bacon is some of the country's best. Top clients include New York's Savoy restaurant and Lobel's, Manhattan's luxe butcher shop (famous Lobel's customers have included Jackie O, Calvin Klein and David Letterman). |
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Nueske's
The Nueske family's Wittenburg, Wisconsin farm is nationally known for its applewood-smoked bacon. Bacon is typically smoked over applewood sawdust in stainless-steel machines for only 4-6 hours. Nueske's smokes its bacon over open-fire apple wood logs in steel-lined smokehouses for for 20 to 24 hours. The company supplies many of America's top restaurants including Pinot in L.A. and Balthazar and Pastis in NY. The Nueske family pronounces its own name as NEWS-kee, but pronounces the company name as NESS-kee. |
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Niman Ranch - Niman Ranch uses a co-op of family farms in the Midwest to raise their hogs in open pasture without the use of antibiotics or artificial growth promotants. Their meats are served at some of the country's finest restaurants (NYC's Cafe Boulud, Babbo, Daniel and Picholine), as well as at the Mexican fast food chain Chipotle. The gourmet magazine Cooks Illustrated gave Niman Ranch its top rating for its dry cured center cut bacon. Nodine's Smokehouse - This Torrington, Connecticut smokehouse (pronounced no-dyne's) is a family-run affair that is always winning rave reviews in the press for its apple-smoked bacon. New York gourmet meccas like Zabar's and Dean & Deluca carry it. A few notes... They do not raise their own pigs and obtain their pork from a Lancaster County, Pennsylvania distributor. It is not organic, nor are feed-type, antibiotic use or animal care conditions specified. Their prized apple-smoked bacon is smoked over hardwood/hickory/maple sawdust and dried apple pumice (the pulp remaining from the production of apple cider). Vande Rose Farms - NYC star chef David Chang (of Momofuku Noodle Bar & Ssam Bar) called their apple wood smoked Artisan Dry Cured Bacon "one of the best bacons ever." |
New Braunfels Smokehouse Critically acclaimed bacon from New Braunfels, Texas. North Country Smokehouse Claremont, New Hampshire. Known for: Applewood and cob-smoked. S. Wallace Edwards & Sons Smokehouse Surry, Virginia. Known for their Edwards' hickory-smoked bacon. Father's Country Hams Bremen, Kentucky. Known for: Hickory-smoked. Burgers' Smokehouse California, Missouri. Known for: Hickory-smoked. Meacham Hams Sturgis, Kentucky. Known for: Hickory-smoked country bacon. |