Why our bacon is the best bacon:
At Hermann Wurst Haus, we dry cure and wet cure our bacon and hickory smoke it for hours. If bacon sputters a lot in the pan chances are it had water added. Water dilutes flavor but adds weight. Cheaper bacon has liquid smoke added to enhance the smokiness. Watch out for strange ingredients on the label. Most of us have eaten wet cured bacon which means it was cured in a brine. It is sweeter and a real crowd-pleaser. Dry cured bacon, cured without brine, is very intense and harder to find. It's not for everyone and a little goes a long way.
We sell sliced bacon or slab bacon so you can slice as you go. Our Grand Champion bacon is sugar cured, hickory smoked in 12 wonderful, addictive, OMG flavors.
We offer a Bacon of the Month special of our best bacon - Five packages of bacon for the price of four, only $42.99 plus shipping! Shipment includes four packages of our selected flavors plus a package of our Grand Champion Hickory Smoked Bacon! Each month the flavors will change so check back often! See Bacon of the Month special here
Check out our bacon recipe section which includes recipes for Bacon Cheddar Biscuits, BLT Dip, Creamy Bacon Potato Soup and a Bacon, Bacon, Bacon Bloody Mary! See Bacon Recipes
Bacon Cooking tips from Wurstmeister Mike - Cook Perfect Bacon in the Oven
Line a rimmed baking sheet with foil. Place a wire rack the baking sheet. Lay the bacon in a single layer on the wire rack, pieces not overlapping. Place the pan in a cold oven and turn the oven on at 300°. Cook bacon for 13 minutes. Transfer bacon to a paper towel lined plate and try not to eat it all before it gets to the table.
Wurst Haus Favorites:
Most Popular - National Grand Champion Hickory Smoked, Peppered Hickory Smoked, Bacon Steak, Sun-Dried Tomato & Basil
Wurstmeister Mike's Recommended - Peppered Hickory Smoked, Bourbon Pepper, Pecan-Smoked, Applewood-Smoked
