We MAKE the bacon at home. :) It’s really, really easy. And it has absolutely no nitrates or preservatives other than salt, along with spices that give it added flavor. If you missed this old post in the archives that describe how to do it, it’s worth a visit. We made several kilos worth of bacon last week, and it turned out great. We have a home slicer so we cut the bacon into thick slices and vacuum packed them for easy and lengthy storage in the freezer… You may also slice this with a knife, but you’ll have more rustic pieces, which should taste just as good…
We trimmed the pieces of pork belly so that the slices would be reasonably uniform in shape and thickness, and the extra bits and pieces are PERFECT for sautes or addition to soups, fried up for salads, etc. Nothing goes to waste.
Here is one of the vacuum packed portions of bacon, we managed to make about 9 of these packages and they should last many months in our household. The Teen and friends just had a pack fried up and they enjoyed the thick bacon alongside some pancakes and other breakfast goodies. If you are concerned about the amount of preservatives and fillers and simply difficult to pronounce chemicals in your store-bought bacon, you might want to try making a batch of of your own at home. You may never go back to commercial… :)