What is Naked Bacon and why would you want it?

There’s just something about bacon. I mean, I don’t know many people who eat pork and don’t love bacon.

It’s meaty and savory. It’s salty and sweet. It packs a ton of umami (a Japanese word that loosely translates to “deliciousness”). 

When it’s cooking, it has a distinct smell. And that smell almost involuntarily results in your mouth watering and stomach grumbling. You simply can’t wait to take a crunchy bite.

But, here’s the problem with bacon - the often awful ingredients!

Bacon is made by taking pork belly and preserving it by curing and sometimes adding flavor by smoking. Curing is the process of adding salt to meat, which removes water and makes the meat inhospitable to potentially dangerous pathogens.

Since curing meats improperly can lead to safety issues, the USDA is pretty strict about the requirements and ingredients for making bacon. This is why, even from the most natural of farms, you’ll often find preservatives like nitrates (or celery juice powder), flavorings like spice extractives or artificial smoke flavor, and sweeteners like cane sugar in most bacon.

With the rise of food intolerances, allergies, and special diets, bacon is sadly off the menu for many consumers.

Thankfully, Miller’s has a solution for you, and it’s called Naked Bacon!

Naked Bacon is simply sliced pork belly. No curing, no smoking, no salt, no sugar, no ingredients at all. Just plain sliced pork belly.

You can cook it like you do normal bacon. But, before you cook it on the stove or in the oven, sprinkle a generous amount of salt and pepper (and herbs if you’d like) all over to accentuate the amazing earthy flavors of our all-natural woodland pork.

Or, you can flavor Naked Bacon at home to taste just like regular bacon with some simple ingredients - sugar and salt. Here’s a recipe.

Have you tried Naked Bacon before? What was your experience? If not, are you going to give it a try?

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