Hermann Wurst Haus bacon is smoky, savory and some of the best tasting bacon around. Medium sliced, about 14-17 slices/1 lb. vacuum-packed package. All of the options below come with your choice of the following bacon flavors:
Grand Champion Hickory Smoked Bacon
Hickory Smoked Pepper Bacon
Applewood-Smoked Cinnamon Bacon
Why our bacon is the best bacon:
At Hermann Wurst Haus, we dry cure and wet cure our bacon and hickory smoke it for hours. If bacon sputters a lot in the pan chances are it had water added. Water dilutes flavor but adds weight. Cheaper bacon has liquid smoke added to enhance the smokiness. Watch out for strange ingredients on the label. Most of us have eaten wet cured bacon which means it was cured in a brine. It is sweeter and a real crowd-pleaser. Dry cured bacon, cured without brine, is very intense and harder to find. It's not for everyone and a little goes a long way.
We sell sliced bacon or slab bacon so you can slice as you go. Our Grand Champion bacon is sugar cured, hickory smoked in 12 wonderful, addictive, OMG flavors.
Bacon Cooking tips from Wurstmeister Mike - Cook Perfect Bacon in the Oven
Line a rimmed baking sheet with foil. Place a wire rack the baking sheet. Lay the bacon in a single layer on the wire rack, pieces not overlapping. Place the pan in a cold oven and turn the oven on at 300°. Cook bacon for 13 minutes. Transfer bacon to a paper towel lined plate and try not to eat it all before it gets to the table.
Wurst Haus Favorites:
Most Popular - National Grand Champion Hickory Smoked, Peppered Hickory Smoked
Wurstmeister Mike's Recommended - Peppered Hickory Smoked, Pecan-Smoked, Applewood-Smoked Cinnamon
Hermann Wurst Haus Bacon
For more information on this product, go to www.hermannwursthaus.com
We do not currently ship. If you live in the Bainbridge Subdivision or are a tenant in Maryville Centre Office Park we will deliver for free or you can pick up from one of our locations.