Follow Our Guide through the Wonderful World of Bacon


Bacon has been making just about everything better for about 3,500 years. The Chinese created it in 1500 BC by curing pork bellies in salt. The Romans jumped on the bacon bandwagon, making petaso, as they called it, from pork shoulders. And, while bacon has gone from a staple to a cultural phenomena to a foodie favorite, not much has changed in how bacon is made.

Hint: It’s all about the flavor!

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Big Fork, Big Bite


Clearly, we love bacon. We also love sausage. But bacon sausage? An almost scandalous love affair ensues. As soon as we tasted Big Fork Bacon Sausage, we knew we wanted to bring it to you. All seven flavors of it! Everyone has a favorite, but it’s hard to choose just one of these. And you don’t have to.

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Bring Home the Bacons: Edwards Virginia Bacon


In 1925, Sam Wallace Edwards launched a business captaining a ferry across the James River from Surry County, Virginia, to the Jamestown settlement. During the ride, he sold his Country Ham in sandwiches to the ferry’s passengers.

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Bring Home the Bacons: D'Artagnan


Ariane Daguin, founder, owner and CEO of D’Artagnan, named her company after her childhood home in Gascony in Southwest France, where fine food is a way of life. 

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Bring Home the Bacons: Nodine's Smokehouse


Ronald Nodine, an engineer by trade, turned his hobby into a national treasure when he opened a small custom smokehouse in a shed behind his house in Goshen, Connecticut, 45 years ago. 

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Bring Home the Bacons: Red Top Farms


Available only at Central Market, Red Top Farms Berkshire Uncured Slabs are crafted the old-fashioned way by a German family-owned smokehouse that’s been smoking meats in the United States since 1880.

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Bring Home the Bacons: Nueske’s


R.C. Nueske began selling bacon smoked with the family’s special recipe in 1933.  Despite the hard economic times during the ‘30s, R.C. grew a following of loyal customers.  


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Bring Home the Bacons: Burger's Smokehouse


Delicious, even award-winning, flavor comes from bacons that are hand-rubbed, dry-cured, slow-smoked with no water added at any point in the Burgers' age-old art of meat curing.  That’s how it began.  

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