Tangy Dill Pickle Hickory Smoked Bacon
A unique bacon that will capture your taste buds and heart thanks to its delicious dill flavor which complements the real hickory smoke. From choice hogs raised in happy environments. Hand-crafted, hand-sliced smoked bacon. Seasonal bacon available only May through October.
Your choice of the following sizes.
- 2.25 lbs. – 3 x 12 oz. Tangy Dill Pickle Bacon
- 3.75 lbs. – 5 x 12 oz. Tangy Dill Pickle Bacon BEST VALUE!
SALE! 10% off through June 30th
Dill-iciousy Good Bacon!
You know how a crisp dill pickle goes well with almost anything like a grilled-cheese sandwich, a hamburger, or as a juicy snack? It goes well with bacon too! The masters at Grand Champion Meats have created the ultimate pickle bacon striking the right balance between tangy dill and delicious hickory smoked bacon; a pleasant surprise. Hand-crafted in Foley, Minnesota from the expert butchers of Grand Champion Meats, a small town, family-owned and operated meat market who takes pride in their incredible cuts of meat.
No one can deny the irresistible smell, taste, and appearance of gourmet bacon. Made from choice hogs, this classic hickory smoked bacon is sure to add something special as a side dish, crumbled on your salad, or sandwiched between two toasted slices of bread, lettuce, a tomato slice, and mayonnaise. Cook it for yourself or share it with friends and family. Makes a great gift!
Product Flavor Profile
HOW WE'LL SHIP YOUR ORDER
Packed and Shipped Quickly
We ship only on Mondays, Tuesdays, and Wednesdays.
Every order is packed in a re-usable insulated cooler to ensure it stays cold.
Arrives in 2-3 Days
Delivery is made within a couple days once we ship your order!
Bacon Scouts Quality Promise
If a shipment doesn’t arrive in great condition, we will re-ship it or refund your money. It’s that simple!
The Story of Bacon Scouts
Why We Partnered with Grand Champion Meats
Grand Champion Meats is family owned and operated by Kelly Gall Washa and her husband Tony Washa, in both Foley and Crosslake, Minnesota. Kelly purchased Grand Champion Meats in 2001 from her parents, Jerry and Linda Gall, for whom she worked while growing up and through college. She is currently enrolled in the Master Meat Crafter program at UW-Madison. Jerry is still working at the plant too. Tony Washa has been in the meat business since 1990. He is a 2013 graduate from the Master Meat Crafter program. Kelly and Tony have won several National and State Awards throughout their careers.
Grand Champion Meats offers custom beef, pork and wild game processing. You will find the freshest cuts of beef and pork, as well as a wide variety of sausages, smoked products, chicken, and seafood.
Bacon Care and Cooking InstructionsWhen receiving your order, promptly refrigerate all packages of bacon that will be cooked within the next three (3) days. Any bacon that will not be eaten in the next three days should be stored in the freezer.
Cooking Your BaconThere are a few ways to cook bacon. We recommend baking bacon for the best results.
- Bake bacon in the oven.
- Fry bacon in a pan.
- Grill bacon.
- Microwave bacon (as a last resort).