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Sugardale Hickory Smoked Bacon - 16 Oz

Sugardale Hickory Smoked Bacon - 16 Oz

Bacon, Regular Sliced

Vacuum packed. US inspected and passed by Department of Agriculture. Quality foods since 1920. Delicious treat for breakfast, lunch or dinner - or try on top of salads and baked potatoes!
Nutrition Facts

Serving Size: 2cooked slices
Servings Per Container: 8
Calories Amount Per Serving
80
% Daily Value
Calories From Fat Amount Per serving 60
Total Fat Amount Per serving 6g 9%
Saturated Fat Amount Per serving 2.5g 11%
Trans Fat Amount Per serving 0g
Polyunsaturated Fat Amount Per serving (-)
Monounsaturated Fat Amount Per serving (-)
Cholesterol Amount Per serving 20mg 6%
Sodium Amount Per serving 290mg 12%
Total Carbohydrate Amount Per serving 0g 0%
Dietary Fiber Amount Per serving (-) (-)
Sugars Amount Per serving (-)
Protein Amount Per serving 6g 0%
Vitamin A (-)
Vitamin C (-)
Calcium (-)
Iron (-)
Cured with Water, Salt, Sugar, Sodium Phosphates, Sodium Erythorbate, Sodium Nitrite.
Product Attributes
Directions Keep refrigerated. Cooking: To Bake: Place single layer slices in shallow baking pan. Bake in 400 degrees F oven 9-12 minutes to desired crispness. No turning necessary. To Broil: Place bacon strips on broiling rack in preheated broiler 3-5 inches from heat. Broil 2 to 2-1/2 minutes on each side, turning slices only once. Place cooked bacon on paper towel to drain. To Skillet Cook: Place slices in cold skillet. Cook over medium-low heat to desired crispness. Turn frequently. Drain on paper towels. To Microwave: Place slices on paper towels on microwave-safe plate. Cover with paper towel. Microwave on High power to desired crispness, approximately 1 minute per slice. Safe Handling: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meal or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard.

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