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How To Cook A Hagberg’s Bacon

If you’re a Hagberg’s bacon connoisseur, you probably have your favorite flavors and your favorite way of cooking it, too. But we get a lot of early adopters who need a little instruction on how to get the flavorful best from Hagberg’s bacon.

Here are a few tips on how to get the most from these strips.

First, pick the thick.

Are you a thin and crispy type of person, or do you like your bacon with a bit of heft? You can’t go wrong either way, it’s really a matter of personal taste. Not sure? Ask us to give you a range of thicknesses and test ‘em out at home. Do you have a variety of bacon preferences in your home? No problem, we can trim your order in various thicknesses.

Okay, now it’s fry time.

Our bacon needs no special prep. With a controlled heat source and the proper pan, you’re ready to go. Old-school stove-top pan frying in a good cast iron skillet is one way to go, but it can be a very messy procedure. Plus, you can only fit so much bacon in a frying pan, and we all know there is never enough bacon.

We strongly recommend this method for consistency, safety, and much easier clean-up. It’s simple and fast, and once you have your appropriate cooking times down for the bacon thickness, it’ll always be prepared the way you like it best.

It’s important to note that your cooking times will vary depending on the thickness of the bacon and your preference for crispiness. Use this as a starting point and adjust the time as needed.

Start with a raised-edge cookie sheet/pan. The size isn’t important but the larger the pan, the more bacon you can fit! The raised edge is important, though. It’ll hold in the grease and keep the clean-up to a minimum. It’s not necessary, but you may even want to line the pan with parchment paper to make cleanup even easier. 

Cook in your oven preheated to 325° F for 20-25 minutes. Again, the time may vary depending on your preferences. Remove and set on paper towels or on a cookie rack with paper towels underneath to absorb/drain any excess grease.