Bacon most commonly comes from pork, but there are other options you’ll see on our site. Here’s a quick guide to what the labels usually mean:

• Pork bacon: Traditionally from the belly or side, known for rich, classic flavor.
• Center cut pork: Sliced from the loin area; typically shorter, often leaner.
• Beef bacon: Made from beef (often belly/plate), with a deeper, beefy taste.
• Turkey bacon: Seasoned, formed turkey; cooks quickly and crisps when baked or pan-cooked.
• Canadian bacon: From pork loin; round, meaty slices, great for breakfast sandwiches.

For the best match, check the product details for the specific meat type, cut, and prep instructions.

It comes down to how you like to cook and the texture you want. Consider:

• Thick cut: Meatier bite, holds shape well in the oven, great for BLTs, burgers, or recipes that simmer. Cooks a bit longer.
• Regular/thin cut: Faster cook time and a crispier finish—nice for breakfast plates or crumbling into salads.
• Center cut: Typically shorter slices with less fat along the edges.
• Pack size: Larger households may prefer mega packs; slice counts vary by thickness.

Check the item’s slice thickness, weight, and usage suggestions in the product description. Need it fast? You can add your pick to Pickup or Delivery for extra convenience.

Both are smoked, but the wood type shapes the flavor:

• Hickory smoked: Bold, savory, and a bit more robust. It pairs well with hearty dishes, casseroles, and burgers.
• Applewood smoked: Milder with a touch of sweetness and fruitiness. It’s great for breakfast plates, wraps, and salads.
• Other flavors: You’ll also see maple or black pepper–seasoned options for a sweet or peppery kick.

Flavor intensity can vary by maker and recipe, so it’s helpful to read the product notes and reviews. If you’re unsure, try a smaller pack first to find the profile you enjoy most.

These tips can help reduce splatter and cleanup:

1. Bake it: Line a sheet pan with foil or parchment, lay slices flat, and bake until your preferred crispness. A rack can promote even rendering.
2. Stovetop control: Start with a cold pan and cook on medium-low; slower rendering tends to splatter less. A splatter screen can help.
3. Microwave options: For fully cooked or microwave-ready styles, heat on paper towels per package directions to absorb grease.
4. Grease handling: Let drippings cool before discarding. If you choose to save them, use a clean, heat-safe container and refrigerate.

Cooking times vary by cut and appliance, so follow package guidance for best results.

Proper storage helps maintain quality and safety:

• Unopened: Keep refrigerated and check the date and storage instructions on the package.
• After opening: Reseal tightly or move to an airtight bag. Use within the timeframe on the label.
• Freezing: For longer storage, separate slices with parchment, seal well, and freeze. Thaw in the refrigerator before cooking.
• Fully cooked and toppings: Some bacon and bacon bits are shelf-stable until opened; then refrigerate per the label.
• Cooked leftovers: Cool promptly, refrigerate, and reheat until hot before serving.

Always follow the specific handling and timing guidance provided on the product packaging.