Tangy Dill Pickle Hickory Smoked Bacon
$49.00 – $72.00
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!
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- Satisfaction Guaranteed
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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 usually ship only on Mondays and Tuesdays.
Every order is packed in an insulated cooler to ensure it stays cold.
Arrives in 3-5 Days
Standard delivery is made within a few 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!
More About 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 Instructions
Upon receiving your order, unpack it and place it in your refrigerator if you are not planning on eating it right away. But don’t worry if you can’t get it in the fridge right away. Bacon is smoked and cured, which means your bacon is safe to cook and consume even if it’s not very cold. Any bacon you don’t plan on eating right away can be stored in the freezer.
Cooking Your Bacon
There 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).