Best. Bacon. Ever.

Here are some easy ways to find the bacon that is the best fit for you and your operation.

1. How it’s packed.

There are three common ways bacon is sold in foodservice: shingle, side-by-side, and slab.

Shingle Bacon: Sliced bacon that is packed so each slice is slightly overlapping. You see this most often in your grocery store. Slices are removed individually and placed on a cooking surface.

Grill Ready Bacon: Individual bacon slices placed on parchment paper with no overlap. Conveniently, the parchment, along with the bacon, can be placed in the microwave, on a sheet pan for the oven, or directly on the cooking grill.

Slab Bacon: This is bacon that has not been sliced. Slab bacon provides great flexibility to the foodservice operator.

2. How it’s sliced.

The slice count is extremely important when deciding which bacon to use. Bacon with a 9-12 slice count means that, on average, there are 10 slices of bacon per pound. A 14-18 slice count bacon would be thinner slices, averaging about 16 slices per pound. An 18-22 slice count bacon would be thinner still and average 20 slices per pound.

3. Think beyond breakfast.

Bacon fits on all menus, and not just for breakfast. Adding bacon is a great way to enhance any menu item including sandwiches, soups, dressings, salads, appetizers, desserts, and more. Adding roughly 50¢ worth of bacon lets you increase the menu item price by $2 or more.

4. Pick your flavor profile.

Applewood Smoke: You’re gonna need every taste bud on full throttle to handle this flavor combo. Smoky and sweet swirl together over real Applewood chips to infuse Cloverdale Applewood Bacon with bold smoke flavor and a hint of apple sweetness.

Hickory Smoke: When you want it smoky, Cloverdale Slow-Smoked Hickory Bacon’s flavor is so rich, they crowned it the Bacon King. Smoldered over a bed of real Hickory chips, it’s a flavor majesty that will make your mouth its throne.

Our picks.