Smoked Arkansas Bacon is thick sliced from the shoulder butt, smoked but not cured. It contains no sugar and is injected with a sea salt solution, then hickory smoked to 140 degrees internal temperature. Ingredients remain: Pork, Sea Salt, Celery Juice Powder (Celery Powder, Sea Salt).

This bacon cooks well in a pan and crisps quickly for breakfast. In addition, it makes a strong salad topping or a savory snack. Also try rubbing coarse pepper for a peppered style. Smoked Arkansas Bacon pairs simply with eggs, sandwiches, or greens. Try our other Omega-3 pork products for more options.

We use U.S. raised pork and maintain Slanker’s Omega-3 advantage, with an Omega-6 to Omega-3 ratio of 2.5:1 versus conventional pork at 20:1 on average. Therefore, you get clean nutrition and natural ingredients without added sugars or unnecessary additives. Also see more grass-fed beef cuts here.

Cooking Tips:

• Pan fry slices over medium heat until browned and crisp.

• For peppered bacon, rub coarse black pepper before frying.

• Use in a smoked bacon recipe for salads or breakfast sandwiches.

• Cook slowly to render fat, then drain on paper towels.

Each serving features U.S. raised Omega-3 pork, delivering clean, nutrient-dense flavor you can trust.