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slide 1 of 7, John Morrell Hardwood Smoked Bacon,
slide 2 of 7, John Morrell Hardwood Smoked Bacon,
slide 3 of 7, John Morrell Hardwood Smoked Bacon,
slide 4 of 7, John Morrell Hardwood Smoked Bacon,
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John Morrell

John Morrell Hardwood Smoked Bacon

Keep refrigerated. Safe Handling: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard. To Fry: Place slices in unheated skillet. Cook over medium to medium high heat turning occasionally to achieve desired crispness. Drain on paper towels. To Bake: Place separated bacon slices on rack in shallow pan. Bake about 15 minutes in 400 degree F oven to desired crispness. No turning necessary. To Microwave: Place bacon slices between paper towels on microwave safe dish. Cook on high power: 2 Slices: 1-1/2 to 2 minutes, 4 Slices: 2-1/2 to 3 minutes, 6 Slices: 3-1/2 to 4 minutes, or until desired crispness. Microwave appliances vary, suggested cook time is based on a 1000 watt microwave. Times given are approximate. Product should reach a surface temperature of 200 degrees F.
Ingredients
Cured with Water, Salt, Sugar, Sodium Phosphates, Sodium Erythorbate, Sodium Nitrite.