What is Sunday Bacon? A Complete Guide to This Delicious Breakfast Meat

Bacon is the undisputed king of breakfast foods. Sizzling strips of salty, smoky pork awaken our taste buds like nothing else in the morning. But with so many types of bacon out there nowadays, it can get confusing. One particular variety you may have heard of is Sunday bacon. So what exactly is Sunday bacon?

In this comprehensive guide I’ll explain everything you need to know about this tasty breakfast meat. We’ll explore how Sunday bacon is made its history and origins, popular brands, nutrition facts, and best ways to cook and eat it. After reading this, you’ll be a Sunday bacon expert!

What Makes Sunday Bacon Different?

First let’s look at what sets Sunday bacon apart from regular sliced bacon

• Thicker cut – Sunday bacon slices are around 1⁄8 inch thick, thicker than regular bacon. This prevents burning.

• Long slices – Rather than small squares, Sunday bacon is cut into long, drapable strips around 4 inches or more in length.

• Heavier smoke – Hardwood smoking over applewood or hickory wood gives Sunday bacon a more pronounced smoky flavor.

• Higher fat – There’s a slightly higher fat content compared to other bacons, keeping the meat moist and juicy.

• Minimal ingredients – Quality Sunday bacon contains just pork, salt, sugar, and natural smoke flavoring without artificial preservatives.

• Hand trimmed – Sunday bacon is carefully hand-trimmed instead of machine sliced for consistency.

The History and Origins of Sunday Bacon

So how exactly did Sunday bacon come about? Its origins tie into family and religious traditions.

In Christian faiths that observe Sunday as the sabbath, it was customary to enjoy a large family breakfast after church services. Bacon became a breakfast staple because it could be prepped ahead of time and kept warm until the family was ready to eat.

Certain producers started specially marketing bacon as “Sunday bacon” to evoke these Sunday morning family breakfast traditions. The long slices draped nicely over plates and sandwiches.

Over generations, the religious significance of Sunday breakfast faded. But Sunday bacon remains popular today, especially in American and Canadian supermarkets. It’s used more broadly now, but still evokes lazy Sunday mornings and big family breakfasts.

How Sunday Bacon Is Made

Although techniques vary between producers, Sunday bacon is made using a traditional bacon curing and smoking process:

• Selecting – Pork bellies with a good lean meat to fat ratio are chosen.

• Curing – A salt cure is rubbed over the pork belly to draw out moisture and preserve the meat. Sugar is also added for flavor.

• Smoking – The cured pork belly is smoked for up to 24 hours over hardwood like hickory or applewood. This imparts a smoky taste.

• Slicing – The smoked pork belly is hand-sliced into long, thin strips instead of small squares.

• Packaging – The Sunday bacon strips are vacuum-sealed for freshness.

No artificial preservatives, nitrates, or other additives are used in quality Sunday bacons. Just pork, salt, sugar, and old-fashioned smoking techniques result in authentic flavor.

Popular Brands of Sunday Bacon

Here are some of the top commercially available Sunday bacon brands:

• Nueske’s – Award-winning Sunday bacon smoked for 24 hours using Wisconsin applewood.

• Farmer John – Hickory smoked Sunday bacon slices made from the leanest part of the pork belly.

• Hormel Black Label – Thick cut Sunday bacon smoked over natural applewood flakes.

• Wright – Nitrate-free Sunday bacon hand trimmed using traditional Smithfield recipes.

• Applegate Organics – Certified organic, humanely raised Sunday bacon with no antibiotics or added nitrates/nitrites.

• Oscar Mayer – Affordable Sunday bacon smoked over hardwood chips for bold flavor.

Look for natural wood smoking and minimal ingredients when choosing a Sunday bacon brand.

Nutrition Facts and Health Considerations

Like regular bacon, Sunday bacon is high in saturated fat and sodium:

• 2 slices (28g) contains 70 calories, 5g fat (2g saturated), 380mg sodium

To enjoy Sunday bacon more healthfully:

• Eat just 1-2 slices max as a flavoring instead of multiple pieces.

• Choose turkey bacon or veggie bacon to reduce fat intake.

• Blot cooked bacon with paper towels to remove excess grease.

• Avoid charring when cooking to prevent carcinogens.

• Check labels and opt for uncured Sunday bacon without nitrites or nitrates when possible.

People with heart disease, hypertension or other conditions should check with their doctor about safe bacon consumption levels. But for most, Sunday bacon can still be enjoyed occasionally in moderation.

How to Cook Sunday Bacon Perfectly

To highlight the delicious smoky flavor and crispy-chewy texture of Sunday bacon, use these cooking methods:

• Stovetop – Slowly pan fry over medium-low heat, turning frequently, until desired crispness. Drain on paper towels.

• Oven – Place slices on a foil-lined baking sheet and bake at 400°F for 12-20 minutes depending on thickness.

• Microwave – Layer slices between paper towels and microwave in 1 minute increments, checking often to prevent burning.

• Grill – Grill over indirect medium heat, flipping once, until browned and sizzling.

• Air Fryer – Air fry at 370°F for 6-10 minutes until crispy, shaking halfway.

Avoid cooking Sunday bacon on high heat to prevent burning. Low, even heat is the key to perfectly crispy Sunday bacon.

Best Ways to Eat Sunday Bacon

The long slices and bolder smoky flavor of Sunday bacon make it ideal for:

• Bacon, egg, and cheese breakfast sandwiches

• BLT sandwiches

• Cobb and bacon wedge salads

• Bacon macaroni and cheese

• Baked potatoes loaded with bacon

• Bacon-wrapped appetizers like dates or shrimp

• Salad dressings and soups enriched with crumbled bacon

• Bacon burgers and bacon-topped pizza

• Bacon pancakes and waffles

• Bacon sushi rolls

• Maple bacon donuts and muffins

With its versatility, Sunday bacon can be incorporated into both savory and sweet dishes!

Fun Sunday Bacon Facts

• There is a National Bacon Day on the Saturday before Labor Day.

• 65% of Americans eat bacon regularly, averaging 18 pounds per person annually.

• Oscar Mayer reported selling enough bacon in 2021 to wrap around the Earth 5 times.

• Applewood smoked bacon has surged in popularity, now the most preferred smoking method.

• Hormel sells over 500 million pounds of bacon each year, enough to fill the Empire State Building.

• A “bacon explosion” dish with bacon wrapped around more bacon went viral online in 2009.

Is Sunday Bacon Worth It?

While it costs a bit more than regular bacon, Sunday bacon’s thicker cut, bigger size, and wood smoking make it worth the splurge. A little goes a long way thanks to the intense flavor. For premium quality bacon, Sunday bacon is a treat that can’t be beat!