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Smithfield bacon is made from corn-fed hogs, processed with the same passion and care Smithfield has been delivering since 1936. The bellies are hand-trimmed for consistent sizing, injected with a special Smithfield cure, and hardwood-smoked for a minimum of four hours for a true bacon flavor. The cured bellies are sliced with state-of-the-art equipment to ensure consistent slice thickness and pack count for superior portion control.

Always Fresh – At Smithfield, we never freeze our bellies. Keeping them fresh improves the flavor, and allows the bellies to cure and slice more evenly, allowing you to deliver a better product on every plate.

Real Smoke – Our bellies are smoked using real hardwood chips, not liquid smoke. This delivers a real bacon taste, and guarantees your guests will never experience the aftertaste that artificial smoke can leave behind.

Value Graded – Smithfield Bacon is graded on three value tiers, giving you the flexibility to make the optimal choice for your price point and profitability.