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Cherrywood Bacon

The Nueske family recipe for smoked meats dates back to 1882, though the Smokehouse wasn't officially begun until 1933. Old-fashioned methodology still reigns at this Wisconsin institution, where spice mixtures are ground by hand and meat is still just meatno water, binders, fillers, or extenders added. They've taken this bacon one step further by smoking it for 24 hours over wild cherrywood logs, giving it a tangy smoky flavor that stands out even in the world of expertly smoked bacon. Great for breakfast, resplendent in a BLT.

Just the facts

Country USA
Maker Nueske's
Size 12 ounces
Region Wisconsin
Cherrywood Bacon zoom

Makes a great cheese plate with...