The Culinary World's Favorite: North Country Smokehouse Bacon Takes the Spotlight

In my quest to unveil the culinary secrets tucked in the kitchens across the nation, I've consulted with numerous chefs and bartenders, coaxing them to spill the beans on their preferred store-bought treasures. From chicken nuggets to croissants, boxed mac and cheese to bourbon and vodka, my pursuit is to empower you, dear reader, to replicate that exquisite restaurant experience at home. And what better way to kick off the new year than by delving into the chef's top pick for what is arguably the greatest ingredient of all time?

Enter bacon, the versatile maestro that effortlessly elevates weekend pancakes, transforms a humble can of beans, adds flair to appetizers, and imparts smoky richness to grits, rice, pasta, and beyond. Chefs, after years of savoring the finest, have singled out their favorite, and it's time you get acquainted.

The Chef's Choice: North Country Smokehouse Bacon

For the culinary maestros, North Country Smokehouse's bacon stands out as a remarkable choice. Chef Gavin Lambert of Bon Ami, a pop-up restaurant, attests, "If I'm not making my own ... I'm buying North Country." Lambert emphasizes that the delicate smokiness and meticulous production make this bacon versatile for stews, braises, and sauces. The bacon fat, a precious byproduct, is cherished in his house as "liquid gold."

Chef Brian Poe, from Tip Tap Room and Crane River Cheese Club in Boston, echoes this sentiment, praising its "lovely thickness, viscosity, umami, and proper smoke." According to Poe, North Country's bacon is not just an ingredient; it's a snack, an amuse-bouche, a soup enhancer, a salad companion, an entrée star, and even a dessert element.

Chef Morgan Jarrett of STATE Grill and Bar, the flagship restaurant of the Empire State Building, adds her endorsement, citing the use of North Country in the renowned "Clothesline Bacon" dish at her restaurant.

Fortunately, North Country's acclaim is not limited to New England; it's widely available, and if you can't find it, the chefs unanimously suggest exploring local bacon options for an equally delightful BEC or BLT.

Chef-Approved Bacon Cooking Tips

So, you've secured your bacon of choice—what's the best way to cook it? Chefs emphatically recommend the oven over pan-frying. Chef Jarrett pleads, "Stop cooking your bacon in a frying pan—this is Sisyphus’s work!" Instead, she advises using a small sheet tray lined with parchment paper, laying the bacon in a single layer, and baking it at 350ºF. A flip halfway through ensures even cooking, achieving that perfect balance of chewiness.

Whether in the oven or a frying pan, flipping is the key, as highlighted by Chef Lambert. Cooking too much on one side results in crunchy, dry strips, devoid of that signature chew.

And here's a crucial tip across the board: never discard that bacon grease. Chefs unanimously implore home cooks to treasure this liquid gold. Chef Jarrett encourages keeping a jar of bacon fat by the stove for general cooking needs, emphasizing its value, especially when paired with top-notch bacon.

In your culinary adventures, let North Country Smokehouse bacon be your ally, and savor the magic it brings to your home-cooked delights.