Nueske's Wild Cherrywood Smoked Bacon 12 oz
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 meat - no 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.
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