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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.
Smithfield Bronze Medal bacon is sliced from the same, high-quality process as our Silver and Gold tiers, but just from slightly larger bellies to provide more competitive pricing.