We Asked 5 Southern Chefs Their Favorite Bacon Brand—And Were Surprised By The Results

Whether you microwave or bake it, use it to jazz up unexpected dishes, jam it, or are just here for the grease, bacon strips are a staple in many Southern homes. But with options ranging from thick-cut to center-cut, smoked to dry-rubbed, and organic or conventional, how is a shopper supposed to know which brand has the best bacon?

We’re happy to coach you through what all of those categories mean—and share our Southern Living Test Kitchen picks—in our guide to the most popular bacon brands. After hogging our fair share of slices during that taste test, we couldn’t resist comparing notes with some of the South’s most talented chefs to see which bacon strips the professionals stand behind.

What To Look for in the Best Store-Bought Bacon

When seeking out bacon to feature on their restaurant menus or share with their families, our panel of Southern chefs say they look for:

• Not-too-slim of slices: All five chefs agreed that thick-cut bacon reigns supreme since it crisps up nicely yet still retains some chew, unlike skinny slices that can easily overcook or become one texture: crunchy. “Thick-cut bacon provides a satisfying texture and a more substantial bite, perfect for those who appreciate a hearty piece of bacon,” explains Christian Grindrod Grahm, executive chef at Nido Restaurant at The Loren Hotel at Lady Bird Lake in Austin, Texas.
• Smokiness: It needs the “Goldilocks” amount of smoky flavor; not too faint, but not too overwhelming. Chris Williams, founder, owner, and chef of Roy’s Grille in Irmo, South Carolina is especially fond of bacon that’s smoked with apple and cherry, but hickory, maple, mesquite, and pecan are also popular options.
• A pleasant ratio of fat to meat: Some fat is desirable and plays a vital role in the flavor of bacon. Still “too much can lead to an overly greasy product,” according to Grindrod Grahm. “I opt for high-quality cuts with a good balance of meat and fat to ensure the best taste and texture.”
• No unnecessary additives. Artificial smoke, flavors, sweeteners, and colors aren’t invited to this party. The best bacon, per our pro chef panel, is also low in sodium and nitrates.

The Best Bacon Brands, According to Southern Chefs

The chefs shouted out several different bacon brands when we asked them to select the best. However, only one received multiple votes of support, making it the winner of our best bacon brand battle: Wright Thick-Cut Hickory Smoked Bacon.

Wright earns rave reviews from Williams because it’s “always a consistent product,” he says. “Some bacon has a tendency to be too smoky. Wright’s thick-cut has the perfect amount of smoke."

Drake Leonards, chef at Eunice Restaurant in Houston, Texas loves Wright’s as well, noting that the flavor and meat-to-fat blend shines.

The runners-up include:

• Trader Joe's Uncured Apple Smoked Bacon strips are "thick and very meaty," according to Jason Francisco, executive chef at Makeready L&L at Noelle in Nashville, Tennessee. It smells intoxicatingly sweet, savory, and smoky while cooking, and tastes even better.
• Benton's Hickory Smoked Country Bacon also gets a gold star from Leonards. The Madisonville, Tennessee-based boutique brand dry-cures their pork with brown sugar, salt, and black pepper, then smokes it for two to three days. “The ratio of meat to fat on the thick-cut bacon is important. I want about 60 percent meat to 40 percent fat,” Leonards explains, noting that Benton’s nails it.
• H-E-B's Chop House Thick-Cut Bacon is seasoned with a punchy blend of black pepper, red pepper, garlic, and onion. “Its substantial thickness provides a hearty bite and satisfying chew,” Grindrod Grahm says. “The balanced smokiness enhances the flavor without being overpowering.”
• Smithfield Maple Thick-Cut Bacon is a sweet and savory choice that’s the go-to of Alec Gropman, executive chef at Bodega CHS and a partner in the Uptown Hospitality Group in Charleston, South Carolina.
• Kirkland Signature Thick-Sliced Bacon, available at Costco, is a budget-friendly buy that Leonards also loves.

How To Cook and Use Bacon Like a Chef

Although they might not come to a unanimous decision about the best bacon brand, the chefs we spoke to agree that there’s one best way to cook bacon: In the oven.

“This method ensures even cooking, minimizes cleanup, renders the fat evenly, and helps keep the bacon flat and crisp.”  Grindrod Grahm says.

Here’s how:

• Preheat your oven to 400°F.
• On a foil-lined sheet pan, arrange the bacon, allowing space between each strip so the meat doesn’t steam.
• Bake for 18 to 20 minutes, or until the bacon reaches your desired level of crispiness. 
• Using tongs, transfer the cooked bacon to a paper towel-lined plate to allow some of the fat to drain off and so that the bacon doesn’t keep cooking.

At this point, you can enjoy your strips as-is, follow Gropman’s lead and allow the bacon to cool before freezing the bacon in a zip-top bag “so it’s easy to reheat at a moment's notice,” or add them to one of these chef-recommended bacon recipes:

• Bacon Jam
• Red Eye Gravy
• Bacon, Egg, and Cheese Breakfast Sandwich
• Cobb Salad
• Millionaire Bacon
• Classic Southern BLT (with Duke’s Mayo, Grindrod Grahm suggests)
• Bacon Bow Tie Crackers