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.

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. 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.

Farmland® All Natural Hickory Smoked Classic Cut Uncured Bacon 12 oz. Pack | Sliced | Harter House.

“Bacon comes from the belly, or the section of meat that is removed from the sides and belly of the animal,” Dr. O'Quinn said. “To produce bacon, bellies are skinned and then injected with a brine solution that contains salt, sugar, sodium nitrate and other flavorings.

8 Best Rated Bacon in the World

• Bacon. Pancetta di Calabria. Calabria. Italy.
• Bacon. Zeeuws Spek. Zeeland. Netherlands.
• Bacon. Peameal Bacon. Toronto. Canada.
• Bacon. Gailtaler Speck. Carinthia. Austria.
• Bacon. Boczek Słonina. POLAND.
• Bacon. Tiroler Speck. Tyrol.
• Bacon. Speck Alto Adige. South Tyrol.
• Bacon. Dalmatinska panceta. Dalmatia.

pork belly Bacon can come from a pig's belly, back or sides ⁠ - essentially anywhere that has an exceptionally high fat content. In the United Kingdom, back bacon is most common, but Americans are more familiar with “streaky” bacon, also known as side bacon, which is cut from pork belly.

These pigs must also be fed all-organic feed and never given antibiotics or hormones. Coleman Natural Hickory Smoked Uncured Bacon uses no added nitrates or nitrites during the curing process. When it comes time for processing, the hogs must be sent to a certified organic facility.

When we fried up strips of our favorite supermarket bacon, Farmland Hickory Smoked, along with Farmland All-Natural Uncured Bacon (“no nitrate or nitrite added”), tasters found the samples virtually identical in taste and texture.

The truth is, all bacon must be cured before consumption. While uncured bacon is still cured bacon, it undergoes a much different process. A process that is better for you and much more flavorful! Simply put, uncured bacon is bacon that has not been cured with synthetically-sourced nitrates and nitrites.

The raw bacon is first rubbed with salt. And seasonings as a way of giving the meat flavor before allowing it to cure for between one or two weeks. After the bacon is cured its rinsed off dried.

It Benefits Your Body Pasture-raised pork can contain up to twice the amount of vitamin E and three times the amount of Vitamin D contained in confined pigs. These vitamins are essential to heart, skin, hormonal, and brain health, as well as immune function and inflammation control.

Why is bacon so good? It all has to do with the science of umami. Umami is one of the five basic taste receptors humans have, along with sweet, salty, sour, and bitter. And of all the foods that contain umami, bacon is one of the most concentrated sources.