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Smithfield Bacon Thick Cut - 12 Oz
Bacon, Thick Cut
Naturally hickory smoked. US inspected and passed by Department of Agriculture. www.smithfield.com.
Ingredients
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Serving Size: 1fried slice Servings Per Container: about 8 |
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| Calories | Amount Per Serving
60 |
% Daily Value |
|---|---|---|
| Calories From Fat | Amount Per serving 45 | |
| Total Fat | Amount Per serving 5g | 8% |
| Saturated Fat | Amount Per serving 2g | 10% |
| Trans Fat | Amount Per serving 0g | |
| Polyunsaturated Fat | Amount Per serving (-) | |
| Monounsaturated Fat | Amount Per serving (-) | |
| Cholesterol | Amount Per serving 15mg | 5% |
| Sodium | Amount Per serving 230mg | 10% |
| Total Carbohydrate | Amount Per serving 0g | 0% |
| Dietary Fiber | Amount Per serving 0g | 0% |
| Sugars | Amount Per serving 0g | |
| Protein | Amount Per serving 4g | 0% |
| Vitamin A | 0% | |
| Vitamin C | 0% | |
| Calcium | 0% | |
| Iron | 2% | |
Cured with: Water, Salt, Sugar, Sodium Phosphates, Sodium Erythorbate, Sodium Nitrite.
Product Attributes
Directions
Keep refrigerated. Cooking Instructions - Stovetop: Cook bacon in a skillet over medium to medium-high heat until browned and crisp, turning to brown evenly. Oven: Arrange slices in single layer in shallow baking dish. Bake at 375 degrees F for 12 to 17 minutes until browned and crisp. Microwave: Arrange slices in single layer between paper towels in microwave-safe dish. Microwave on high (100 power) for 55 to 65 seconds per slice. If cooking more than 4 slices, turn pan and rearrange slices halfway through cooking. Note: cooking times will vary depending on your microwave oven. Safe Handling Instructions: 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 meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard.
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