All Foodservice Bacon Products

To prep a large batch of bacon before a busy service, use a conventional oven. For easy cleanup, line your sheet pan with foil.

Preheat oven to 375°F. Heat 10–12 minutes.

To prep a steady stream of bacon during peak times (hello, brunch service), keep the flat top stocked.

Preheat oven to 375°F. Heat 4–8 minutes.

To prep a large batch of bacon before a busy service, use a conventional oven. For easy cleanup, line your sheet pan with foil.

Preheat oven to 375°F. Heat 6–9 minutes.

To prep a steady stream of bacon during peak times (hello, brunch service), keep the flat top stocked.

Preheat oven to 375°F. Heat 3–6 minutes.

Set the circulator temperature to 170°F. Place the circulator in the water and allow the water to reach 170°F.

Remove one bacon slab from the box, keeping it in the sealed sous-vide safe bag. Submerge the sealed bacon slab in the water. The water temperature may fluctuate initially due to the temperature of the bacon slab. Once the water temperature returns to 170°F, start a timer for 6.5 hours.

Periodically check to ensure the bacon slab remains fully submerged and that the water temperature stays consistently at 170°F. After 6.5 hours, carefully remove the sealed package of bacon from the water.

To Serve Immediately

Remove the bacon slab from the package and place it on a rack-lined sheet tray. Transfer the sheet tray to a preheated 375°F oven and bake until the exterior of the bacon slab is browned and crispy.

To Hold and Serve Later

Place the sealed, cooked bacon slab into a cooler and allow it to chill until the internal temperature reaches 34°F. Once cooled, the slab may be kept whole for re-roasting or cut to the desired size.

• Re-roasting: Place the cooked, cooled bacon slab on a rack-lined sheet tray and transfer to a preheated 325°F oven. Heat for 20 minutes, or until the internal temperature reaches 165°F.

• Thick-cut slices: Cut the cooled slab into thick-cut slices. Cook over medium-high heat for 7–10 minutes, turning halfway through.

To prepare a large batch of bacon before a busy service, use a conventional oven. For easy cleanup, line your sheet tray with foil.

BAKING THICK CUT SLICES: Preheat oven to 350°F. Place the bacon slab on a meat slicer and slice to your desired thickness. Typically for a “thick cut” slice we suggest 1/2-inch slices. Place slices on a medium heat flat top and sear for 1-2 minutes on each side. Place the slices on a lined baking sheet. Bake for 20-25 minutes until browned and crispy, and foam begins to appear indicating fat is rendered and internal temperature reaches 160°F.

SLOW ROASTING A SLAB FOR A CARVING STATION: Preheat oven to 250°F. Score the fat in a diamond pattern, 5mm deep. Place slab on a flat rack in a roasting pan, fat side up. Heat for 2-2 ½ hours until brown and crispy, and foam begins to appear indicating fat is rendered and internal temperature reaches 205°F.

SLOW ROASTING A SLAB FOR SHREDDING: Preheat oven to 250°F. Place slab on a flat rack in a roasting pan, fat side up, and cover with foil. Place the pan on the middle rack of the oven and cook for approximately 3 hours, roasting the pan every 30 minutes. The goal is to render out the intermuscular fat and bring the internal temperature of the bacon to 205°F. To check for doneness, find a lean section of the bacon and gently tug at it. As the fat renders, the lean will become easier to move, indicating tenderness. Remove from the oven and allow to cool. With gloved hands, pull the soft lean meat away from the fat and shred. Serve naked or with your favorite sauce. Heat in oven for another 30 minutes.

To prepare a steady stream of bacon during peak times (hello, brunch service, keep the flat top stocked).

THICK CUT SLICES: Place the bacon slab on a meat slicer and slice to your desired thickness. Typically for a “thick cut” slice we suggest 1/2-inch slices. Place slices on a medium heat flat top and sear for 5-7 minutes on one side. Turn bacon slices over and cook for an additional 5-7 minutes. If needed keep cooking on flat top until brown and crispy, and foam begins to appear indicating fat is rendered and internal temperature reaches 160°F.

To prepare a crispy yet moist piece of bacon for salads, try a lardon!

BACON LARDONS: Follow the steps for sous vide bacon slab or slow-roasting bacon slab and then allow the bacon slab to cool down to 34°F. Cut the bacon slab into ½ inch slices. Then cut each of the slices into ½ inch strips, producing a piece of bacon that is a ½ x ½ inch strips. In a deep fryer or large stock pot, heat oil to 375°F. Add the strips of bacon to the oil and fry until brown and crispy, approximately 2-3 minutes. Remove the bacon pieces from the hot oil with tongs or strainer and allow bacon to dry on paper lined towel.