That Bacon Smell Fades Fast

Reading the label, this Hickory Smoked Uncured Sunday Bacon keeps it simple: pork, water, sea salt, and just a whisper of cane sugar. That 0g sugar per 100g and a sky-high 9.9 score point to a clean, old-school cure. Expect a rich hickory aroma and a crisp, meaty bite that doesn't buckle under heat. I'd toss a few slices into a weekend brunch skillet with eggs and potatoes. It's the kind of straightforward bacon my grandfather would've trusted. The trade-off is the sodium; it's a salty cure, so portion control matters if you're watching intake. Still, for flavor-forward mornings, it hits the mark without sweet clutter.

The Suddenly pasta salad ranch bacon mix reads like a pantry shortcut: enriched pasta, maltodextrin, carrots, and imitation bacon bits (soy). With 4g sugar per 100g and a 9.6 score, it's tuned for quick, crowd-pleasing flavor rather than whole-food purity. Texture is soft and creamy, with a ranch tang and a light crunch from the bits. I'd pack it for a backyard picnic or potluck when time is tight. It's nostalgic, like those deli-case sides from years back. The trade-off is the soy-based bacon and the maltodextrin; if you want real pork crispness, this won't scratch that itch. But for a fast, kid-friendly side, it delivers.

This Maple Bourbon Bacon Chopped Kit brings a sweet, smoky vibe with romaine lettuce and a vinaigrette that lists maple syrup and brown sugar (7g sugar per 100g). The 9.3 score suggests a well-tuned flavor balance. Expect a glossy, tangy-sweet dressing and crisp lettuce with bacon bits that carry a bourbon note. I'd use it to upgrade a quick weeknight salad when you want restaurant-style flair. The trade-off is the sugar and the soybean oil base; it's richer than a simple side and can feel heavy if you're sensitive to sweetness. Still, for a one-bowl dinner with old-school appeal, it's a fun change of pace.

Black label thick cut bacon sticks to a traditional cure with water, salt, sugar, dextrose, sodium erythorbate, and sodium nitrite. The 0g sugar per 100g and 9.9 score signal a reliable, savory result. Expect deep browning, a firm chew, and that familiar cured-bacon snap. I'd lean on this for BLTs where the bacon needs to stand up to juicy tomatoes and mayo. It's the dependable, diner-style slab many of us grew up with. The trade-off is the nitrite cure; some folks prefer uncured options. If you're okay with a classic cure, this delivers consistent, smoky crunch without added sweetness.

Wright applewood bacon uses a standard cure (water, salt, sugar, sodium phosphate, sodium erythorbate, sodium nitrite) and a 0g sugar per 100g reading with a 9.9 score. That points to a dependable, savory strip with good applewood aroma and even rendering. I'd grab this for a big Sunday fry-up when you need lots of consistent slices for a crowd. It's the kind of pack that feels like the old butcher-counter days. The trade-off is the sodium phosphate; it helps moisture and texture but isn't everyone's preference. If you want straightforward, crowd-friendly bacon without a sweet edge, this is a solid pick.