The Farmland brand and its slogan "Good Food From the Heartland" are now owned by Smithfield Foods, the largest pork producer and processor in the world, but Farmland Foods, Inc. operates independently and continues to market meat products under the "Farmland" brand.

Cured With: Water, Salt, Sugar, Sodium Phosphates, Sodium Erythorbate, Sodium Nitrite.

Since 1959, Kansas City, Mo. -headquartered Farmland Foods has been a leading manufacturer of all varieties of pork products. The company has processing facilities in Illinois, Nebraska, Iowa, Kansas, South Dakota, Pennsylvania, Georgia and Utah.

You can't make quality bacon without quality raw materials. This is why every slice of bacon Farmland produces comes exclusively from corn-fed Midwestern hogs, processed in our own state-of-the-art facilities - keeping us in control of the entire process.

It's an easy - and tasty - way to preserve food that would otherwise quickly rot. So yes, bacon has a longer shelf life than raw pork belly and other uncured meats. But that doesn't mean you should eat raw bacon, since cured meat can still grow bacteria if handled incorrectly.

Yes. Bacon is made with salt as a curing agent, and nitrite (but not nitrate) is the other most frequently used additive. Bacon may also contain other additives such as sugars, maple sugar, wood smoke, flavorings, and spices.

Cured With: Water, Salt, Sugar, Sodium Phosphates, Sodium Erythorbate, Sodium Nitrite. Free from Wheat and Their Derivatives,Crustaceans and Their Derivatives,Sesame Seeds and Their Derivatives,Eggs and Their Derivatives,Fish and Their Derivatives,Soybean and its Derivatives,CONTAINS TRACES OF TREE NUTS, I.E.

History. Salted pork belly first appeared in China. In Middle English the term bacon or bacoun referred to all pork in general. Before the Industrial Revolution, bacon was generally produced on local farms and in domestic kitchens.

Bacon's history dates back thousands of years to 1500 B.C. in which the Chinese were curing pork bellies with salt, creating an early form of bacon, although pigs were domesticated in China in 4900 B.C. and were also being raised in Europe by 1500 B.C. Speculation exists that the Romans and Greeks learned bacon ...

Various lactic acid bacteria, Staphylococcus, and Macrococcus, have been found on the surface of bacon (Yi et al., 2016).

Cured bacon is treated with salt and nitrites to preserve flavor and color, and to stop bacterial growth. Uncured bacon is still cured, only with naturally occurring nitrites like celery juice powder.

pork belly Bacon