Double Smoked Bacon

Schaller & Weber has been making sausages and processed meats in NYC for over half a century now.
71 years to be exact.
Their products are always great, and it feels good to support local craftsmen these days.
They minimize their use of products that have been raised with hormones or antibiotics. Their plant is state of the art and consistently scores the highest marks with the USDA and other food inspections.

But enough about the company.
I want to talk about their Double Smoked Bacon.
Yah, this one of those things you should keep in your refrigerator at all times.

I can not stress how good this is. There's just so much good smoke in each bite. There's something from Tennessee that's in the market right now that rivals this bacon. But when it comes to NY or Tennessee, why not support the local guy?
It makes for a great flavoring component when making soups. You can also cut it up and simply sautée them for a little bite sized snack.
No matter how you serve them, people will ask where they can pick up a pack.
It really is that good.

DOUBLE SMOKED BACON

Specially dry cured and slowly smoked the old farm style to give it a hearty smoke flavor. Use to flavor vegetable soups, salads and, of course, terrific with eggs. ( Vacuum Packed )

nutritional facts

Total Fat(g)......................................................3.5
Saturated Fat(g)...........................................1.5
Trans Fat(g).....................................................0
Cholesterol(mg)...........................................10
Sodium(mg)........................................................105
Total Carbohydrates(g)...........................1
Fiber(g)...............................................................0
Sugar(g).............................................................0
Protein(g)..........................................................2

Vitamin A 0% | Vitamin C 0% | Calcium 0% | Iron 0%