Smoked Canadian Bacon is smoked but not cured. It is injected with a sea salt solution and hickory smoked to 140 degrees internal temperature. No sugar is added, and the lean cut comes from the center of the loin. Ingredients remain exactly: Pork, water, sodium lactate, sea salt, celery juice powder (celery powder, sea salt).

This ham-style cut cooks well fried, baked, or barbecued, and it works in breakfast plates or pizza. In addition, the product currently has a 15% coupon on the specials page. Also try a simple smoked Canadian bacon recipe with eggs and greens. 

We maintain Slanker’s Omega-3 advantage because the Omega-6 to Omega-3 ratio is 2.5:1 versus conventional pork at 20:1 on average. Therefore, the meat is U.S. raised, made with natural ingredients, and has clean nutrition with no added sugar or unnecessary additives. Also see more grass-fed beef cuts here.

Cooking Tips:

• Cook slices over medium heat so the edges crisp without burning.

• Bake in the oven at 200 °C for 10–12 minutes for hands‑off cooking.

• Use in a sandwich or wrap once cooked, the lean cut and smoky taste go nicely with eggs or vegetables.

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