In kitchens, diners, and restaurants across North America, bacon is undergoing a bold transformation. Thick-cut, bulked-up bacon is quickly becoming a standout favorite for consumers craving more bite, more flavor, and a premium eating experience.
This shift isn’t just about aesthetics—it’s about satisfaction. Thicker slices of bacon deliver a heartier chew and retain more flavor during cooking. The added thickness helps lock in fat, giving each bite a smoky, savory profile that traditional thin-cut strips often can’t match.
A Shift in Processing
Processors are adapting quickly, offering a range of thicknesses to meet evolving market demand. Some are even slicing bacon up to half an inch thick, elevating it from side dish to center plate. For processors, this means rethinking everything from pork belly selection to slicing and packaging, ensuring consistency and quality at a larger scale.
Quality starts with the right belly. An ideal fat-to-lean ratio is essential, and natural smoking methods—like hardwood chip smoking—help distinguish thick-cut bacon as a true craft product. It’s not just bacon—it’s an experience.
A Win for Pork Producers
This trend represents an opportunity for pork producers to ride the premium wave. With bacon’s popularity holding strong, thick-cut options are breathing new life into the category, appealing to both foodservice chefs and home cooks looking to up their game.
From gourmet brunch menus to smoky BBQ plates, thick-cut bacon is proving it belongs on the main stage. As the category continues to grow, so does the need for quality pork—and that’s something the industry is well-positioned to deliver.
