Everybody loves bacon. If you’ve seen the outrageous recipe videos from “Epic Meal Time” or the countless websites dedicated to the love of bacon, it’s quite obvious that the craze of bacon has gripped the world.
Here at Edwards, we’ve stuck to the time-tested method of using quality pork and smoking them with smoldering hickory wood from our family smokehouses. Our bacon is dry-rubbed by hand using a mixture of sugars, salts, peppers and other seasonings. Out of the smokehouse, we develop different types of bacon to entice your tastebud’s curiosity:
Winner of the Blue Ribbon Award at Virginia’s State Fair, Edwards Hickory Smoked, Sliced Bacon is the standard flagship of our selection of quality bacon. Like all of our bacon, it’s slowly smoked over hickory wood. It has that signature flavor widely known to American Southern culture. Unlike other bacon out there, this bacon does not shrink to a fraction of its original size, giving you a hearty meal for a savory breakfast or snack.
Not only is this bacon given the smokey treatment of hickory wood, but this is one is given an added flavor of delicious pepper. A delicate coating of freshly cracked black peppercorns is hand-rubbed into an extra-lean slab of bacon. Definitely worth a bite if you want your bacon to have an extra “kick.”
There a lot of factors that go into the texture of a piece of bacon, one aspect in particular is the breed of pig that the bacon came from. Made from rare Six-Spotted Berkshire hogs pasture-raised on family farms, our Berkshire bacon proves how a little fat in the right places can produce a noticeably superior flavor.
The ultimate desire for fanatical bacon lovers everywhere; our Virginia Bacon Steak are sliced a quarter-inch thick to give you extra bacon for your bacon. It’s perfect for grilling out during a cookout or tailgate and it also delivers a heftier dose of that hickory-smoked flavor our bacon fans know and love. (A peppered version of the Bacon Steak is also available)