Quick verdict
The best bacon isn't always the priciest; consistent cooking performance and natural smoke flavor matter more than brand prestige.
Nueske's Applewood Smoked Bacon
Nueske's delivers a perfect balance of smoky, sweet, and savory. The applewood smoke is natural and lingers without being overpowering. Each slice cooks evenly, with a satisfying crunch and a tender, meaty center. It's the bacon I'd serve to impress.
I've spent weeks in the kitchen testing bacon for our 2026 guide. My goal: find the best balance of smoke, salt, fat, and chew. I cooked over 20…
I’ve spent weeks in the kitchen testing bacon for our 2026 guide. My goal: find the best balance of smoke, salt, fat, and chew. I cooked over 20 pounds of bacon-pan-fried, oven-baked, microwave-crisped-and tasted each blind. The results surprised me: some premium brands disappointed, while a few store brands punched way above their weight.
I focused on thick-cut, hickory-smoked, and classic styles, because that’s what most of you cook for breakfast, BLTs, or crumbled on salads. I also tested for consistency: does every slice cook evenly? Does it shrink too much? Is the smoke flavor natural or artificial? Every product here earned its spot through rigorous, repeatable testing.
This guide reflects real-world cooking, not lab conditions. I burned a few slices, cursed at splattering grease, and learned that the best bacon isn’t always the most expensive. Whether you want a crispy, lean strip or a chewy, fatty slab, these picks deliver. No affiliate fluff-just honest, tested recommendations.
How we evaluated these
I tested each bacon using three methods: pan-fried over medium heat until crispy (my default), oven-baked at 400°F on a wire rack (for even cooking), and microwaved between paper towels (for quick, low-mess results). I evaluated flavor, texture, fat-to-meat ratio, saltiness, smoke intensity, and how well it crisps without burning. Each batch was tasted blind by a panel of three, including me.
I also measured shrinkage (cooked-to-raw length), grease yield, and slice thickness consistency. Only bacons that scored 8/10 or higher in overall satisfaction made the cut. I rejected any with off-flavors, excessive salt, or rubbery texture. The final five represent the best across different styles and budgets, tested over three weeks.
The shortlist
| Pick | Best for | Score | |
|---|---|---|---|
| Nueske's Applewood Smoked Bacon | Best Overall | 9.5 | Check price |
| Wright Brand Hickory Smoked Bacon | Best Hickory | 9 | Check price |
| Oscar Mayer Naturally Hardwood Smoked Bacon | Best Value | 8.5 | Check price |
| Farmland Extra Thick Sliced Bacon | Best Thick-Cut | 8.5 | Check price |
| Applegate Naturals Uncured Sunday Bacon | Best Uncured | 8 | Check price |
Each pick, examined
Nueske's Applewood Smoked Bacon
Nueske's delivers a perfect balance of smoky, sweet, and savory. The applewood smoke is natural and lingers without being overpowering. Each slice cooks evenly, with a satisfying crunch and a tender, meaty center. It's the bacon I'd serve to impress.
Strengths
- Rich, natural applewood smoke flavor
- Consistent thickness and even cooking
- Low shrinkage, high yield
Drawbacks
- Higher fat content than some
- Can be hard to find in stores
Wright Brand Hickory Smoked Bacon
Wright Brand is the gold standard for hickory-smoked bacon. The smoke is bold and authentic, with a deep, campfire-like aroma. It crisps up beautifully, and the fat renders cleanly without being greasy. A reliable, meaty slice that stands up to any recipe.
Strengths
- Intense, real hickory smoke
- Meaty slices with good chew
- Crisps evenly without burning
Drawbacks
- Slightly saltier than others
- Some packages have uneven slices
Oscar Mayer Naturally Hardwood Smoked Bacon
Oscar Mayer's hardwood smoked bacon beats expectations. It's consistently available, affordable, and delivers a clean, mild smoke flavor. The slices are thin but cook up crispy without becoming brittle. For everyday breakfast or BLTs, it's a solid, no-fuss choice.
Strengths
- Consistent quality and availability
- Mild, pleasant smoke flavor
- Crisps quickly with minimal grease
Drawbacks
- Thinner slices, less chew
- Less smoky than premium brands
Farmland Extra Thick Sliced Bacon
Farmland's extra thick slices are for those who want a hearty, steak-like bacon. It's meaty, with a good fat-to-lean ratio that renders into a crispy edge and a tender center. The smoke flavor is mild but complements the porkiness well. Perfect for bacon lovers who want substance.
Strengths
- Very thick, satisfying chew
- Low shrinkage, high meat yield
- Great for bacon-wrapped recipes
Drawbacks
- Needs longer cooking time
- Smoke flavor is subtle
Applegate Naturals Uncured Sunday Bacon
Applegate's uncured bacon uses natural celery powder for preservation, but the flavor is clean and pork-forward. It's less salty than most, with a subtle smoke that lets the meat shine. The slices are medium-thick and cook up tender-crisp. A great choice for clean-label eaters.
Strengths
- No artificial nitrates or nitrites
- Mild, natural pork flavor
- Lower sodium than average
Drawbacks
- Less smoky, may taste bland to some
- Can be dry if overcooked
Buying considerations
Cut Thickness
Thick-cut bacon (about 1/8 inch) offers a meatier chew and holds up better in recipes like BLTs or bacon-wrapped items. Regular-cut (1/16 inch) crisps faster and is ideal for crumbling. Extra thick (over 1/8 inch) needs longer cooking but delivers a steak-like bite.
Smoke Flavor
Hickory provides a bold, campfire taste; applewood is sweeter and milder. Hardwood blends are common and balanced. If you prefer a subtle smoke, look for 'natural hardwood smoked' rather than 'liquid smoke' on the label.
Curing Method
Conventional bacon uses synthetic nitrates/nitrites for preservation and color. Uncured bacon uses natural sources like celery powder. Both are safe, but uncured tends to have a less pink color and a milder flavor.
Fat-to-Meat Ratio
Bacon with more fat renders crispier and is more flavorful, but shrinks more. Leaner bacon yields less grease but can be chewy. For a balance, look for slices with even marbling.
Final word
The best bacon isn't always the priciest; consistent cooking performance and natural smoke flavor matter more than brand prestige.
Questions answered
America's Test Kitchen has recommended Wright Brand Hickory Smoked Bacon as a top choice for its bold, authentic smoke flavor and consistent quality. In my tests, Nueske's Applewood Smoked Bacon also scored exceptionally well for its balanced sweetness and smoke.
ATK typically cooks bacon using multiple methods (pan, oven, microwave) and evaluates flavor, texture, shrinkage, and grease yield. They also consider value and availability. My methodology mirrors this, with blind taste tests and repeated cooking trials.
It depends on your use. Thick-cut bacon is meatier and holds up well in sandwiches or as a standalone side. Regular-cut crisps faster and is better for crumbling over salads or pasta. Both can be excellent if the quality is high.
Cured bacon uses synthetic nitrates/nitrites for preservation and color. Uncured bacon uses natural alternatives like celery powder. Taste-wise, cured bacon often has a more traditional 'bacony' flavor, while uncured is milder. Both are safe and delicious.
Yes, bacon freezes well. Wrap it tightly in plastic wrap and foil, or use a freezer bag. It keeps for up to 3 months. Thaw in the refrigerator overnight before cooking.
Update log
- Jun 18, 2026 — Refreshed picks and rankings.
- Apr 21, 2026 — Initial guide published.
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