Name another food thats as well-loved as bacon. Its okay, well wait. It’s harder than it sounds, right? The almost-mythical food can be found in grocery stores on almost every street in the US and tastes great whether it’s breakfast or dinner.
Different people like different kinds of bacon, but most people stick to what they know, which is those fatty, salty pork strips. It’s possible that our desire to always make perfect bacon is what makes us stick to well-known brands when we’re at the store. As Statista points out, some of the biggest names in the bacon business are Oscar Mayer, Hormel, and Smithfield. They have built up loyal customers who buy large amounts of their products.
But just because something has good name recognition, doesnt mean its necessarily good. There are a lot of well-known bacon brands. Which ones are good and which ones should you avoid? We wanted to make it clear for you once and for all which packs of bacon you should buy and which ones you should avoid based on things like price, taste, and nutritional value. Join us, and lets separate the good from the bad.
Crisp, salty, and oh-so-satisfying, Big Buy bacon has earned a place in many kitchens as the perfect companion to breakfast classics like eggs and pancakes. But have you ever wondered about the backstory of this beloved bacon brand? Where exactly does Big Buy source their pork from and how does it become those coveted strips we love to cook up on lazy weekend mornings?
This article will trace the journey of Big Buy bacon from farm to plate, offering insight into its origins and production process. Understanding where our food comes from enables us to make informed choices and appreciate the care that goes into creating familiar products we use every day.
Big Buy Bacon Brand Overview
Big Buy is a supermarket brand carried by various grocery chains across the United States. It offers an array of affordable, everyday staples, including canned goods, baking ingredients, sauces, and frozen foods.
Their bacon range features convenient 16oz packages of hickory or applewood smoked sliced bacon. It’s a classic no-frills bacon beloved for its balance of smoky flavor, salty crunch, and price point appealing to most households.
While it may not boast boutique heritage like some artisanal bacon makers, Big Buy bacon delivers on satisfying that craving in an accessible way.
Where Does the Pork for Big Buy Bacon Come From?
Tracing the supply chain of any mass-market food brand can be tricky, as ingredients are sourced from multiple locations However, here are some insights into where Big Buy likely obtains their pork for bacon production
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US-Raised Pork: Big Buy bacon is American-made, so their pork likely comes from US hog farms. Major pork-producing states include Iowa, North Carolina, Minnesota, Illinois, and Indiana.
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Commercial Farms: The pork probably originates from larger commercial pig farms with hundreds or thousands of livestock. These high-volume farms allow for the ample pork supply a national brand requires.
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Varying Breeds: The pigs are likely a mix of breeds optimized for meat production, such as Yorkshires, Hampshires, and Durocs. Crossbred pigs also offer desirable commercial traits.
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Grain-Fed Diet: Most commercial pigs are fed grain-based diets of corn, wheat, soy, and supplements to encourage fast, efficient growth.
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6-7 Month Lifespan: Commercial pigs are typically slaughtered around 6-7 months old when they reach an ideal size for processing.
So while the exact farm sources are unknown, the pork for Big Buy bacon likely comes from the major US pork hub of the Midwest and is raised via standard large-scale production methods.
How Big Buy Bacon is Processed
Once the pork arrives at the processing facility, it undergoes a series of steps to transform it into packaged bacon ready for stores:
1. Slaughter and Cleaning
- Pigs are processed under USDA inspection at slaughterhouses.
- Carcasses are cleaned and prepared for separation into primal cuts.
2. Cutting Pork Bellies
- Bellies are removed from the carcass as the source of bacon.
- Excess fat and skin are trimmed away.
3. Curing
- Bellies are cured in a brine solution with water, salt, sugar, and nitrites.
- Curing adds flavor, preserves the meat, and gives bacon its distinctive pink color.
4. Smoking
- Cured pork bellies are smoked with natural hardwoods for flavor.
- Big Buy uses hickory and applewood for their signature smoky taste.
5. Slicing and Packaging
- Smoked bellies are pressed to flatten them, then sliced.
- Slices are packaged in 16oz packs with protective atmosphere.
6. Distribution
- Packaged bacon is shipped to grocery stores and distribution centers for retail sale.
Through this process, the raw cured pork transforms into the smoked, ready-to-cook bacon we recognize.
From Farm to Table
While the story of mass-produced foods can’t be traced to just one farm, gaining insight into the origins and creation of Big Buy bacon offers a deeper appreciation of this pantry staple. And though it lacks the romance of artisanal products, Big Buy bacon’s affordable price point and classic flavor continue making it a breakfast favorite for many.
So next time you enjoy the smoky aroma of sizzling strips in the morning, consider for a moment the supply chain that brought it to your plate. Appreciating the pork’s journey from farm to table, however industrial, can make the flavor of your bacon that much more rich.
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Buy: Market Pantry Hardwood Smoked Bacon
The best bacon slice has the right amount of fat to meat, is the right thickness, and can crisp up better than any other bacon slice. And Targets Market Pantry Hardwood Smoked Bacon delivers in every department. Each piece of Market Pantry Hardwood Smoked Bacon has the right amount of bite, with slices that aren’t too thin or too thin. Customers at Target proclaim that this thickness is part of the reason why they love this product.
Another great thing about Market Pantry Hardwood Smoked Bacon is that it tastes great and doesn’t cost a fortune. “Great flavor for a great price. One happy customer said, “It bakes up nicely in the oven,” and another said this bacon is their favorite brand. Others state that it has an especially good texture, and crisps up properly. Its probably thanks to this quality that this bacon has a 4. 5-star rating average from over 600 individual reviews. Kudos to you, Target — we know where were getting our bacon from next time.
Buy: Applegate Uncured Sunday Bacon
Bacon is good any day you choose to cook it, but as a Sunday brunchtime treat, its unparalleled. Applegate, the company that makes bacon, clearly knows this because its Naturals Sunday Bacon is named after the most relaxing day of the week.
By picking up Applegate Uncured Sunday Bacon, though, youre not just setting your Sunday up for success. Youre also getting a delicious bacon product thats refreshingly free of industrial additives. This bacon primarily contains pork, water, and salt, with small amounts of cane sugar and cultured celery powder. It’s important to note that celery powder is just a preservative and might not be better than other nitrates that are added, but it’s nice not to have to look at a long list of ingredients. But what makes this bacon a winner is its taste. People who have bought Applegate Uncured Sunday Bacon love how sweet and savory it tastes without any added chemicals. This bacon is also thick enough that it won’t bleed or break apart in a sandwich.
Eggs Bacon Grits SAUSAGE | Original video (very nostalgic)
Where does American bacon come from?
American bacon, often just referred to as ‘bacon’ in the United States, is sourced primarily from the belly of the pig. This cut is fatty, which results in the crispy texture many crave when they think of frying up a strip of bacon. The high fat content in American bacon leads to its characteristic sizzle in the pan.
How is Bacon made?
“To produce bacon, bellies are skinned and then injected with a brine solution that contains salt, sugar, sodium nitrate and other flavorings. Then the bellies are typically tumbled to allow for brine uptake and protein extraction.” Then, the real flavor comes in.
What is real bacon?
With the exception of specialty products like turkey bacon that seek to imitate traditional pork bacon, real bacon is made from pork. Unlike some other types of pork you might purchase from the butcher or supermarket, bacon isn’t defined by being from a specific cut of meat.
Where does Canadian bacon come from?
Canadian bacon comes from the back of the pig, resulting in a leaner cut of meat. Pancetta is an Italian version that comes from the belly of the pig, and when it is cured and handled differently, it is called streaky bacon or belly bacon. Jowl bacon comes from the cheeks of the pig, and cottage bacon is made from cured pig shoulders.
Where does Bacon come from in a pig?
Loin: Situated along the top of the pig’s back. Cuts from this section include loin chops, tenderloin, and sirloin. Belly: This is where our beloved bacon comes from! The fatty layer of the belly is sliced thin to produce the bacon strips we know and love.
Where does the word bacon come from?
In fact, the word “bacon” itself has ancient origins, derived from the Old High German word “bacho,” which means “buttock.” This linguistic connection highlights that bacon has a long history of being made from different cuts of pork, including the belly.