The Nueske family started smoking bacon in Hillcrest, Wisconsin, about 100 years before we started serving sandwiches in 1982. Like many of the long-lived family companies we buy from, their passion hasn’t seemed to wane in over a century. “I eat bacon so much,” says Tanya Nueske, granddaughter of the founder. “In our family we put bacon on everything.” When you taste this stuff you’ll probably do the same.
Not surprisingly, the Nueskes start with well-bred hogs with heritage Pietrain pig lineage and serve them a mix of barley and corn. All the pork is hand trimmed and cured for 24 hours. They hang the slabs for another 24 hours to dry. Then they’re smoked over apple wood for—you guessed it—24 hours.
And the flavor! There's a reason this is our top seller and our house bacon at both Zingerman's Delicatessen and Zingerman's Roadhouse restaurant. It is perfectly balanced between softly, pleasantly sweet and salty/smoky. To me this is the Platonic ideal of bacon. If I were to choose one bacon to eat every day, which pretty much sounds like heaven, this would be it.
"The beluga of bacon, the Rolls-Royce of Rashers."
R. W. Apple, New York Times
Nueske's slices their bacon special for us. We ask for it thicker—10 or 12 slices per pound versus the usual 16 or more. When you fry it you get big, meaty, substantial bacon with great texture.