Nueske's Wild Cherrywood Smoked Bacon 12 oz
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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.
Just the Facts
We’re Going Ham for the Holidays!
With Easter only about a week away, we’re starting to seriously think about our dining plans. If we’re being honest, the idea of another boring baked ham is filling us with a certain amount of dread. It’s not that we don’t love ham – working in the specialty food industry, we’ve had plenty of seriously delicious …