The Best Supermarket Bacon | Taste Test

Have you ever noticed that there's no such thing as leftover bacon? Like pizza, potato chips, and grilled cheese sandwiches, even the worst bacon is still pretty freaking delicious. There's the intoxicating smell; that smoky, fatty, salty, porky-sweet flavor; the contrast of pliable, tender meat and shatteringly crisp edges.

We tasted our way through nationally available supermarket brands to find our favorites, from thick-cut and sweet to paper-thin with a salty punch. But before we go into specifics, let's talk bacon basics.Bacon means a substantially different thing in the US than it does in the rest of the English-speaking world, where American-style bacon is typically referred to as "streaky" or "fatty" bacon.

You can cure bacon by pressing the dry cure into the meat, brining the belly, or injecting a brine directly into the meat. This last method, a process called "pumping," is the quick and dirty way of making bacon, and it's how most inexpensive supermarket bacons are made. A process that normally takes days and weeks is cut down to just hours.Pumped bacon has extra moisture, which means it's most likely to shrink and spit as it cooks.

But that's the worst bacon?

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