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 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.
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