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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What’s Your Bacon Style


For our innagural Bacon Fest, we are bringing you more than 75 varieties of specialty and artisan bacons in our Market and Deli, which means you have more than 75 different ways to let your bacon imagination take you beyond breakfast. Here are some basics of bacons to help you get started.

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Bacon: It's The Jam


No, seriously. Terrapin Ridge Farms Hot Pepper Bacon Jam is just want you need for your next ... well, anything really. 

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