Bacon bits have become an iconic topping that adds crunch and salty flavor to salads, baked potatoes, burgers, and so much more. Those tasty little crumbles of bacon are a standard ingredient in many recipes and restaurant menus. But have you ever wondered – who invented bacon bits? How did this genius invention come to be?
In this article, we’ll trace the fascinating history of bacon bits, from their early origins to how they became a ubiquitous kitchen staple. We’ll learn about the first bacon curing facility, find out when bacon bits were first sold commercially, and explore how production methods have changed over time
So grab a bowl and sprinkle on some bacon bits as we uncover the story behind one of the tastiest inventions ever!
The Early History of Bacon
To understand how bacon bits were invented, we first need to go way back to the early origins of bacon itself. The salting and smoking of pork bellies dates back thousands of years to 1500 BCE in China. Pig domestication also began in China around 4900 BCE, and had spread to Europe by 1500 BCE.
The Romans and Greeks likely learned bacon production and curing methods through conquests in the Middle East. They improved pig breeding and expanded pork production throughout their empires.
The word “bacon” derives from various Germanic and French words, like bacho and bacun, referring to the back or buttock. But the cut used for bacon actually comes from the belly or side of the hog.
For centuries, bacon was produced by local farmers and butchers to feed their communities. But things were about to change dramatically.
The First Bacon Curing Facility Opens
In the 1700s, an Englishman named John Harris revolutionized the bacon industry. He opened the first organized bacon curing facility in Wiltshire, England in the mid-1700s.
Harris had developed a special brining technique, now known as the “Wiltshire cure.” It uses a mild brine to produce low-salt bacon with a sweet, subtle flavor. The Wiltshire cure is still used today to make some of the world’s best bacon.
By centralizing bacon processing, Harris laid the groundwork for large-scale production. The English also identified pig breeds that produced the finest bacon, further enhancing quality.
Bacon Arrives in America
Bacon first came to the Americas in the 1500s when Spanish explorer Hernando de Soto brought 13 pigs on his expedition. Just 3 years later, America’s pig population had skyrocketed to nearly 700!
As the colonies expanded, bacon grew popular and pioneers embraced salt-cured and smoked pork belly as an easy, tasty protein source. Different bacon styles emerged as America moved westward and new curing techniques were developed.
When the pig slaughtering season arrived each fall, American families would salt and smoke large quantities of pork to last through winter. Bacon grease was also treasured for cooking and lamp fuel.
The Rise of Commercial Bacon Production
Up through the 1800s, most bacon was still cured and smoked at local butcher shops and farms. Then, in 1924, Oscar Mayer opened one of America’s first major commercial bacon plants in Madison, Wisconsin.
Oscar Mayer used refrigerated trucks and railroads to distribute their bacon nationwide under the famous slogan “My Bologna Has A First Name.” Machine slicing made uniform bacon slices affordable for the average consumer.
In the 1950s, improved breeding and feeding systems produced leaner, meatier hogs. This allowed higher bacon yields per pig and decreased production costs.
As bacon grew increasingly popular across America, new ideas emerged – like topping burgers with bacon. And this eventually sparked the brilliant idea of crispy, crunchy bacon bits.
The Origin of Bacon Bits
Most sources agree that bacon bits were invented by the U.S. chain restaurant A&W in the 1960s. According to legend, A&W wanted to add bacon flavor to their burgers and realized crumbled bacon bits were the perfect solution.
The bacon bits could be efficiently mass-produced and distributed to A&W restaurants nationwide. The bacon cheeseburger was born and bacon bits became a signature menu item.
Pre-made bacon bits offered consistency, cured meat flavor, and convenience. They were an instant hit with customers who loved the crunchy bacon taste on salads, baked potatoes and more. Diners had never experienced this tasty new bacon format before!
Commercially Produced Bacon Bits Emerge
Seeing the success of A&W’s bacon bits, food companies raced to produce and market their own versions. In the early 1970s, commercially packaged bacon bits first appeared on grocery store shelves.
These mass-produced bacon bits were made from lower quality bacon trimmings and scraps. The bacon was cured, smoked, crumbled, and cooked in continuous microwave tunnels.
Preservatives were added to prevent spoilage and extend shelf life. The crumbled bacon was packaged in plastic bags or glass jars for retail sale. This revolutionary product gave consumers pre-cooked bacon bits on-demand. No more frying bacon just to crumble it on food!
New Types of “Bacon Bits” Arrive
The popularity of bacon bits skyrocketed through the 1970s and 80s. To keep up with demand, companies began developing “bacon bits” made from non-bacon products.
Textured vegetable protein became a popular bacon bit substitute. It was much lower cost than real bacon and appealed to vegetarians. Soy protein bacon bits were marketed as a healthier, lower fat option.
Cooking techniques were used to mimic the smoky, salty taste of real bacon. There was also turkey bacon bits, marketed as a leaner alternative while still delivering true bacon flavor.
However, not all bacon bit substitutes work well in recipes calling for real bacon bits. The texture might seem right, but the taste is often not comparable.
When a recipe calls for bacon bits, it’s best to use real pork bacon crumbles to fully deliver the intended flavor.
How Bacon Bits are Produced Today
To produce bacon bits quickly and affordably enough for grocery shelves, new manufacturing methods were needed.
Originally, bacon bits were made by hand. Workers would manually slice and crumble bacon into small bits – a slow and labor-intensive process.
By the 1950s, machine slicers automated much of the bacon slicing process in large factories. But crumbling still had to be done by hand.
Eventually, specialized equipment was developed to automate crumbling. Bacon pieces were fed into heavy-duty shredders which chopped the bacon into uniform bits.
Today, industrial food processing plants can produce tons of bacon bits daily. Bacon is precision sliced by high-speed cutters and fed into crushing machines that fragment the slices into bits.
Continuous microwave tunnels then cook the bacon bits to a shelf-stable finished state. Conveyor belts shuttle the cooked bacon bits to packaging machines.
Modern food safety processes also ensure product quality, with metal detectors, magnets and sanitation procedures in place.
How Bacon Bits Are Used Today
Walk down the grocery aisle today and you’ll see numerous brands of bacon bits for sale. Real pork and turkey bacon bits are now joined by soy and coconut “bacon” varieties. Flavors like hickory smoked, honey barbecue, and peppered bacon bits are available.
In restaurants, bacon bits reign supreme as the perfect salad bar topping. They add a pop of smoky bacon goodness to plain green salads. Baked potatoes are jazzed up with a sprinkle of crispy bacon bits.
Recipes regularly call for bacon bits too. They’re great on casseroles, baked chicken, roasted veggies, pasta, and more. Bacon bits add depth to soups and chilis. They can even add a fun crunch to desserts like ice cream sundaes.
When shopping for bacon bits, check the ingredients list if you want real bacon flavor. Some products substitute flavorings for real bacon. And read nutrition labels to compare fat, sodium and preservatives.
The Future of Bacon Bits
Bacon bits have come a long way from their early start at A&W restaurants. Food scientists are exploring innovative ways to improve bacon bits’ versatility and quality.
Researchers are working on custom 3D printing technology that extrudes plant-based bacon bits from alternative meat proteins. These lab-created bacon bits could replicate the taste and texture of real pork.
There is also development of bacon bits in unique shapes like crumbles, pellets or flakes using extrusion and molding equipment. This could open new possibilities for using bacon bits creatively as garnishes, coatings or mix-ins.
Flavored and infused bacon bits are another growth area, as consumers seek bolder flavors. Imagine maple bacon bits, jalapeño bacon bits, or even chocolate bacon bits to sprinkle on ice cream!
One thing is certain – bacon bits have become an undisputed American favorite over the past 60+ years. That craving for crispy, salty bacon taste shows no signs of fading. And innovative bacon bit products will likely keep coming to satisfy our insatiable appetite!
Celebrating a Brilliant Invention
So there you have it – the full story behind the birth of the beloved bacon bit. From John
Abstract A method of making bacon bits from bacon or bacon ends and pieces. Bacon or bacon ends and pieces are reduced to a first size, cooked sufficiently to bring its water activity level to a first level, wherein the bacon or bacon ends and pieces have a pink color after cooking. Then, the bacon or bacon ends and pieces are fried to bring their water activity level to a second level, wherein the bacon or bacon ends and pieces have a dark red color.
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US08/864,777 US5837305A (en) | 1997-05-29 | 1997-05-29 | Process for making bacon bits |
Is There Actual Bacon In Bacon Bits?
Are these ‘bacon bits’ actually made from Bacon?
The very convenient bits of “bacon” that keeps you away from having to fry some on the stove, is not even bacon. Here are the actual ingredients found in the product: As you can see: not a trace of meat in there, which is actually a big win for vegans or vegetarians who may be missing bacon. So what are these bits actually made from?
When was Bacon invented?
The type of sliced, packaged bacon most people have on hand in their fridge was patented in 1924 by none other than Oscar Mayer. One could say the rest is history, but there have been some important bacon milestones over the past 100 years or so in the U.S., including:
Do McCormick bacon bits contain real bacon?
McCormick bacon bits contain no real bacon, which is less surprising if you know this product by its real name: “Bac’n Pieces.”
Is there a real bacon bit?
If you find this news disappointing and demand the real thing, there is still hope for you. Hormel Real Bacon Bits and Oscar Meyer both offer a bacon bit product made from real bacon. But overall, I still think frying up some bacon in a skillet and crumbling it yourself is the ultimate bacon bit.
Are bacon bits salted?
Bacon bits are a frequently used topping on salad or potatoes, and a common element of salad bars. They are usually salted. Bacon bits are made from small, crumbled pieces of bacon; in commercial plants they are cooked in continuous microwave ovens.
Do bacon bits have meat?
While some companies at least start their bacon bits preparation with the breakfast meat—those versions tend to be labeled as “real” bacon bits—some brands’ bacon bits actually have no meat at all. And whether the bits contain meat or not, you’ll also find a whole lot of preservatives. So, what’s really being sprinkled into your omelet?