12 Pounds of America's Best Bacon. One Box. Twelve packs, six varieties, more than twelve pounds of the country's most carefully smoked bacon — gathered from four of America's most respected small-batch producers. This is the bacon sampler for people who take bacon seriously. What's Inside You'll get two packages of each of these six varieties — twelve packages in all: Brown Sugar & Honey Heritage Bacon — Broadbent's Heritage-breed pork dry-cured with brown sugar and honey, then slow-smoked over hickory. Sweet, deep, and unmistakable. Hickory Smoked Bacon, 14 oz — Broadbent's. The original Kentucky country bacon. Salt-cured the old way and smoked over hardwood. A century of practice in every slice. Pepper Bacon, 14 oz — Broadbent's. Twice named Outstanding Meat at the International Fancy Food Show. Cracked black pepper, deep hickory smoke, perfect bite. Premium Smoked Bacon, 2 lb — Ossian Smoked Meats Two full pounds, thick-cut, hand-smoked over real hardwood. The breakfast hero. Applewood Smoked Bacon — Smoking Goose Small-batch bacon from a craft charcuterie maker. Humanely raised pork, clean cure, classic smoke. Traditional Smoked Bacon — Old Major Meats Indiana-raised pork, slow-smoked in small batches by a smokehouse that takes its craft as seriously as its name. Meet the Makers Broadbent's — Kentucky A Kentucky institution and one of the country's most respected names in cured pork. Broadbent has been dry-curing country ham, bacon, and sausage the slow way since 1909, working with heritage-breed pork — Berkshire and Red Wattle — known for the marbling and depth that mass-market pork simply can't match. Their Pepper Bacon has taken home Outstanding Meat at the International Fancy Food Show twice. Ossian Smoked Meats A working smokehouse that hasn't changed how it makes bacon in decades. Salt, time, and real hardwood smoke — nothing else. The thick-cut, two-pound packages are built for households where breakfast happens often, and seriously. Smoking Goose A family-owned, USDA-certified salumeria built around small-batch charcuterie and bacon. Humanely raised pork, no antibiotics, no artificial ingredients — bacon from someone who treats every cure like the craft it is. Old Major Meats Old Major started with a homemade smoker rigged from a salvaged heating-oil tank. The obsession with doing bacon right has only grown since — Indiana-sourced pork from family farms, small-batch smoking, and a name borrowed from the pig in Animal Farm for a reason. Why This Sampler More than 12 pounds of bacon — enough to keep a household in breakfast for weeks, or to gift with confidence. Six honest takes on bacon — sweet, peppered, classic, thick-cut. You'll find a new favorite, and you'll learn what real American bacon tastes like in the process. Four respected makers, one box — a side-by-side tasting of how America's best small-batch smokehouses do bacon. Hard to assemble on your own. Easy here. Built to gift — fathers, fathers-in-law, retirees who take their breakfast seriously, the friend who's "into food." Almost impossible to miss with. How to Use It Start cold. Lay strips in a cold cast-iron pan or on a parchment-lined sheet pan and bring the heat up slowly — the fat renders better and the meat stays tender. Save the rendered bacon fat; a tablespoon turns a pan of potatoes, eggs, or winter greens into something else entirely. And if you can spare a few slices of each, try a side-by-side tasting with the people you eat breakfast with. You'll be surprised how different six bacons can taste. The Details 12 packages total (2 each of 6 varieties) More than 12 pounds of bacon From Broadbent's, Ossian Smoked Meats, Smoking Goose, and Old Major Meats Ships frozen to your door Free shipping on orders over $150 Explore more Bundles →
