Jones Introduces Fully Cooked Sous Vide Bacon Slab

Operators have been asking for the same dry aged bacon flavor Jones is known for, without the labor of cooking it down from raw. That’s exactly what #037112 Jones Dairy Farm Fully Cooked Cherrywood Smoked Sous Vide Bacon Slab delivers: a slab that’s dry aged, center cut, naturally smoked over cherrywood for more than eight hours, and sous vide cooked until it’s fully finished and ready to slice, dice, pull, or sear.

The Same Slab, a New Level of Convenience

For operators who already know Jones’s raw bacon slab, this is a familiar product made easier to use. The slab goes through the same dry aging and cherrywood smoking process as always, but sous vide cooking finishes the job before it ever reaches the kitchen.

“We were able to achieve the same product quality as what was originally created through the culinary development of this product,” said Kelsey Sindelar, Vice President of Technical Services and Purchasing. Matching that original quality at production scale took time to refine the process, but the result is a slab that performs the same way in the kitchen that operators already expect, just without the cook time.

It’s also the first fully cooked, dry aged bacon Jones has made in-house, bringing the flavor operators already know into a fully cooked format for the first time.

Built for Labor Savings, Not Just Flavor

Sous vide cooking is still uncommon on restaurant menus, appearing on just 0.3% of them nationally.¹ But among consumers who’ve actually tried it, more than half say they love or like it, the highest satisfaction rate of any group surveyed.¹ That gap between low familiarity and high satisfaction is exactly the opportunity this product is built for: operators don’t need their guests to already know what sous vide means, they just need the finished result to taste right, and it does.

For Jim Glynn, VP of Foodservice Sales, that convenience is the whole point. “It’s about finding a way to offer customers our Dry Aged Cherrywood Slab Bacon in a fully cooked version for added convenience and efficiency,” he said.

What operators get:

Fully cooked: labor-saving prep and food safety
Dry aged: deep, concentrated flavor built into the product before it ever reaches the kitchen
Naturally cherrywood smoked: more than eight hours over real wood
Center cut: consistent shape and portioning across every slab
100% usable yield: no trim, no waste, no surprises
A raw version is also available in sous vide-ready packaging (#037115) for kitchens that want to finish the cooking themselves.

Menu Ideas Built Around the Slab

The slab’s versatility makes it easy to feature across dayparts and menu formats:

Steakhouse Seared Bacon Slab: seasoned and seared to a crisp golden brown, served over roasted potatoes with a Dijon citrus glaze and crispy fried brussels sprout leaves
Bacon Slab Avocado Toast: crispy-edged slab over smashed avocado on toasted sourdough, finished with a fried egg, chili flakes, and fresh herbs
Bacon Slab Burnt Ends: cut into bite-size pieces, double smoked, tossed in barbecue sauce, and hit with a hot sear, served over cornbread
Crispy Bacon Slab Tacos: cut into bite-size pieces and deep fried, served in warm corn tortillas with pico de gallo, queso fresco, and cilantro lime crema
Pulled Bacon Burrito: hand-pulled bacon in a warm flour tortilla with breakfast potatoes, sautéed poblanos and onions, and queso blanco

Made the Jones Way

Dry aged for concentrated flavor
Naturally smoked over cherrywood for more than eight hours
Center cut
Fully sous vide cooked for easy prep
100% useable yield
No fillers
45 calories per 0.5 oz. serving
Net case weight: 13.5 lbs.
Proudly made in Fort Atkinson, Wisconsin

Image of the Jones Dairy Farm Foodservice Bacon Product Catalog

Explore the Product Catalog

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.

View the PDF

Sources:

¹Datassential, Sous Vide Food Profile, September 2026

FAQs: Sous Vide Cooked Bacon Slab

Is the Sous Vide Bacon Slab fully cooked?

Yes. It’s fully cooked and ready to slice, dice, pull, or sear with no additional cook time, helping operators save labor while maintaining food safety.

What makes this a “first” for Jones?

It’s the first fully cooked, dry aged bacon Jones has made in-house. The slab goes through the same dry aging and cherrywood smoking process as Jones’s raw bacon slab, then finishes with a sous vide cook for consistent, tender results.

Is a raw bacon slab still available?

Yes. The same slab is available raw in sous vide-ready packaging (#037112 fully cooked, #037115 raw) for operators who want to control the final cook themselves.

What can I do with the Fully Cooked Sous Vide Bacon Slab?

It’s built for versatility across dayparts. Slice it, dice it, pull it, or sear it into applications ranging from steakhouse-style plates and avocado toast to burnt ends, tacos, and burritos, no additional cook time required. It also works well diced onto loaded nachos or shredded and sauced for a pulled bacon sandwich, giving operators an easy way to build new menu items around a single case.