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Pepper Bacon
4-14 Oz. Pkgs.
* This product is currently unavailable in California (Proposition 12 Regulation) & Massachusetts (940CMR36:00 Regulation).
Savor the flavor of Broadbent's Award-Winning Pepper Bacon! It's been nationally recognized both in 2002 and 2005 as the "Outstanding Meat, Pate or Seafood" by the International Fancy Food Show for its superior quality and flavor. It's become the bacon of choice for people all over the country! We hand rub our own special blend of pepper and dry-cure it until it reaches perfection. Try some today!
Do not be alarmed if your products are warm when they arrive.
Broadbent Country Bacon is a dry cured product. It does not require refrigeration. It has a shelf life of three months. To achieve the ultimate shelf life and quality of this product, we recommend refrigerating for up to 6 months. This product is also freezable for up to 12 months. All products are USDA inspected and meet all USDA shipping requirements for safety.
Recipe: BROADBENT BACON-FRIED POTATOES
INGREDIENTS:
8 slices Broadbent’s Peppered and Smoked Bacon (ITEM P05)
2 ½ pounds baking potatoes cooked and cut into ½ inch thick slices
2 green onions, sliced
1 (4oz.) jar diced pimento, drained
¾ teaspoon salt
½ teaspoon pepper
Directions: Cook bacon in a large skillet until crisp, drain and crumble, reserve ¼ cup drippings in skillet. Combine sliced potato, half of bacon, onions, and next 3 ingredients in a skillet.
Cook covered, over low heat 15 minutes uncover and cook 10 minutes or until golden brown on bottom. Sprinkle with remaining Bacon. Serves 6
Product Reviews Click here to review this item | ||
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Broadbents Is The Best | 7/31/2022 |
| I have ordered Bacon & sausage from Broadbents for quiet a few years now & I can honestly say " There is none Better on the market. The bacon dosent just cook away to nothing. | ||
| - Jerry Vandiver, GA | ||
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LOVE THE PEPPER & HICKORY SMOKED CURED FLAVOR | 12/3/2021 |
| I like this brand of peppered bacon so much better than the store-bought other brands that are not as better cured-tasting. I find that baking it in my big cookie sheet with sides I got from sams the best-I bake it on 350* pre-heated oven, my oven usually takes around 20-25 min.; but keep an eye on it, your oven may need more or less time. I love it this way because it comes out flat & crisp! I have noticed that if I leave it too long or I put it at a higher temp. it scorches or burns too quickly. This is my husband's favorite! He loves it for blt's & breakfast. I have tried pan-frying, but I end up cooking it too long & it scorches. I bake all my bacon, now. Good luck! | ||
| KY | ||
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Flavorful and hearty | 9/25/2021 |
| This thick cut bacon is one of the best I’ve eaten. Nitrites or not - it’s still good! Has substance and plenty of flavor. | ||
| - Sally and Rob, NJ | ||
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Best pepper bacon anywhere | 6/19/2021 |
| Strong pepper flavor. Does not stick when cooking. | ||
| - LINDA FOREMAN, WA | ||
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Hickory smoked bacon. | 3/7/2021 |
| How do you cook it? It is always to hard. | ||
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some of the best | 5/26/2018 |
| may be the best | ||
| hookie-kookie | ||
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Did you know....Broadbent B & B Foods has been producing Old Fashioned Country Ham since 1909. In April of 1999 the company was sold by the founders. My husband and I (Ronny and Beth Drennan) purchased the company. This year will be our 25th Holiday season. Lots of aging has gone on during the past 25 years. Many season of hams have aged and even though we have aged along beside the hams, we have truly been blessed to carry on the legacy began by the Broadbent Family. It is "A Truly American Food" that has been on this continent since colonial days. Country Ham and Dry Cured Bacon were staples that sustained many of our first settlers as they moved west. Climates had to be just right to cure hams in the days before electricity and Kentucky's climate fit the bill. Therefore the Broadbent family brought those curing traditions with them when they settled in Kentucky. They continued to use them to dry cure and preserve their pork. We still dry cure Country Ham, Bacon and Sausage the old fashioned way, like our forefathers. Today Country Ham is far from a Staple, it is found on menus of ritzy restaurants all across America. It can be called Country Ham, yet it is often called Prosciutto and used as the center piece of Charcuterie Boards.
Bacon is still a staple for many Americans, being consumed in the average household weekly. Bacon is no longer considered just a breakfast food. It is a sandwich all in itself or a topping for a variety of sandwiches, plus a topping for salads, baked potatoes, pastas and much more. Enjoy Broadbent Smoked Bacon by the slab or pre-sliced. Likewise, Broadbent Sausage is perfect for breakfast, especially for sausage gravy, but also delicious for sausage balls and many other recipes using breakfast sausage. Broadbent Breakfast Sausage is still stuffed in cloth bags and then hung in the smoked and hickory smoked to perfection.
In 2023 a Broadbent Grand Champion Country Ham sold at a charity auction for $10 Million Dollars. Broadbent has been named Grand Champion Country Ham 22 times at the Kentucky State Fair. Our Pepper Bacon has been named the Outstanding Meat, Pate & Seafood at the International New York Fancy Food show two times. In 2021 our Maplewood Smoked Heritage Bacon was a Winner in the Charucterie catagory of the Good Food Awards. Our goal is for "Good Taste to always take the prize" when you serve Broadbent Country Ham, Dry Cured Bacon or Smoked Breakfast Sausage. That's our promise! If you're not completely satisfied, simply contact us within 30 days for a replacement or refund. Please remember our meats are salt cured, meaning they will be salty in nature. Replacements or refunds will not be given because of saltiness.
Thank you for shopping here at www.broadbenthams.com.
Ronny & Beth Drennan
Broadbent's Owners
May the grace of the Lord Jesus Christ, and the love of God, and the fellowship of the Holy Spirit be with you all.
2 Corithians 13:14
