Cherrywood, Hickory, Diced, or Fully Cooked

Bacon for Professional Kitchens

Every Format. Every Application.

From the Breakfast Line to the Bar Menu

From dry aged slabs and sliced strips to IQF diced and fully cooked formats, Jones Bacon covers every application. Naturally smoked over real hardwood, never with liquid smoke. The format your kitchen needs, built to perform.

Chef John Coletta pulling slab bacon from a commercial oven in a professional kitchen

Dry Aged. Air-Chilled. Hardwood Smoked.

The Process Is the Difference

Jones dry ages its bacon in a custom aging room, removing moisture slowly to concentrate flavor and firm the texture before it ever hits the smoker. Then it’s air-chilled instead of brine-chilled, and smoked in small batches for over eight hours over real hardwood. No shortcuts. No liquid smoke. That’s why it performs differently on the flat top.

Jones Dairy Farm Gingham Background

Get in Touch

Ready to Add Jones to Your Menu?

Our sales team and in-house culinary experts are ready to help — whether you need product samples, menu guidance, or a dedicated rep for your operation. Real people, ready to work for you.