From heritage breed pork to bourbon-infused flavors, artisanal bacon makers are transforming America’s most beloved food.
Bacon sizzles in a pan, and the world stops to take notice. There’s something almost magical about the way it appeals to our senses: the distinctive aroma, the savory-sweet flavor profile, and the satisfying crunch that keeps Americans coming back for more. The numbers don’t lie: a remarkable 80% of consumers report they like or love bacon, making it one of the most universally adored foods in America.
The bacon scene is evolving beyond mass-produced varieties as consumers increasingly seek out premium, artisanal options that enhance the bacon experience. This shift represents a significant trend in how Americans consume their favorite breakfast meat, with the gourmet bacon market experiencing a robust 4.5% annual growth rate.
One family-owned bacon brand, Bart's Bacon, is benefiting from the trend, partnering with distributors in Arizona and Colorado to meet increasing demand for their products. "We've been in the market since 1947, and over those many years, we've yet to see demand letting up," a spokesperson said.
At the heart of the artisanal bacon movement lies a return to heritage breed pork. Unlike conventional factory-farmed pigs bred for rapid growth and lean meat, heritage breeds like Berkshire, Duroc, and Mangalitsa are prized for their superior marbling, flavor complexity, and texture. These older breeds develop more intramuscular fat, creating bacon with a richer taste profile and melt-in-your-mouth tenderness that mass-produced options simply can't match.
While hickory and applewood smoking techniques remain popular, artisanal bacon makers are expanding flavor profiles with innovative infusions and specialty curing methods. Maple-bourbon bacon, black pepper-crusted varieties, and bacon infused with everything from coffee to chili peppers are appearing in meat cases nationwide.
"We can attest to this because our preparation process is how we made our mark in the first place," said Bart's Bacon's spokesperson. "Our own recipe makes use of a signature brine mix, and the meat is double smoked using real hardwood."
They added that discerning customers are increasingly placing more value on specialized processes such as the one they use.
True artisanal bacon production involves small-batch processes that prioritize quality over quantity. Craft producers often cure their bacon for extended periods—sometimes up to two weeks compared to the industry standard of 24-48 hours—allowing deeper flavor development and more complex taste profiles. The smoking process similarly receives greater attention, with longer smoking times at lower temperatures to develop richer flavors without excessive moisture loss.
This handcrafted approach creates bacon that bears little resemblance to mass-market varieties. The care and attention given to each step of the process result in a premium product with superior taste, texture, and appearance that commands higher prices and customer loyalty.
One of the most significant innovations in recent bacon trends is the appearance of steak-cut bacon—ultra-thick slices that transform bacon from a supporting player to the star of the plate. Brands like Daily's have recognized this shift in consumer preferences, expanding their retail offerings to include steak-cut bacon slices that are significantly thicker than traditional cuts.
One practical advantage driving the thick-cut bacon trend is significantly reduced shrinkage during cooking. Traditional thin-sliced bacon can lose up to 40% of its volume when cooked, leaving consumers disappointed with the final result. Thick-cut varieties retain more of their size and weight during cooking, delivering better value perception and satisfaction.
The cooking process itself changes with thicker cuts, creating a different texture profile. While thin bacon becomes uniformly crispy, thick-cut bacon develops a contrast between crisp edges and a tender, meaty interior—similar to a perfectly cooked steak. This textural complexity adds another dimension to the bacon eating experience that consumers increasingly prefer.
As health awareness grows, so does the demand for bacon that aligns with wellness goals. Uncured bacon has become a significant category responding to consumer concerns about nitrates and nitrites traditionally used in curing. These products use natural curing agents like celery powder, which contains naturally occurring nitrates, allowing manufacturers to create bacon without adding synthetic preservatives.
While there's ongoing debate about whether naturally occurring nitrates are meaningfully different from added ones, the perception of uncured bacon as a healthier option has driven strong category growth. Brands have responded with expanded uncured bacon options, often featuring prominent "no nitrates or nitrites added" messaging on packaging to attract health-conscious shoppers.
The plant-based protein trend hasn't overlooked bacon. Innovative products made from ingredients like tempeh, seitan, mushrooms, and pea protein are replicating the savory, smoky experience of bacon without animal products. Brands like MorningStar Farms with their Veggie Breakfast Meatless Bacon Strips and LightLife with Smart Bacon have established themselves in this growing market segment.
While plant-based bacon alternatives initially appealed primarily to vegetarians and vegans, their customer base has expanded to include flexitarians and health-conscious omnivores looking to reduce animal product consumption. Manufacturers continue to improve taste, texture, and cooking performance to more closely mimic traditional bacon, with each generation of products coming closer to the real thing.
Retailers have recognized bacon's powerful appeal and have expanded their private label offerings beyond basic value products to include premium artisanal varieties. Store brands like Trader Joe's Uncured Dry Rubbed Sliced Bacon and Meijer's Frederik's premium line featuring Double Smoked Center Cut Bacon demonstrate how retailers are competing directly with national brands in the premium segment.
These private label products often feature the same quality markers as boutique brands—heritage breed pork, specialty smoking woods, and unique flavor profiles—but at more accessible price points. The strategy has proven successful in capturing shopper loyalty while maintaining healthy margins for retailers in this competitive category.
Bacon's path from simple breakfast staple to culinary superstar shows no signs of slowing. Innovation continues across all aspects of the category, from farming practices and production techniques to flavor profiles and convenience formats.
"Whether enjoyed in its purest form or as part of an elaborate culinary creation, bacon's future in American food culture is assured," Bart's Bacon's representative said. "If you're not a fan of these trendy flavors, old school is very much alive through small businesses such as ours that have been keeping time-honored bacon making methods alive."
