I see bacon in store that varies widely in price. From the bulk ends and pieces packed in a solid block to thinly cut off-brand to expensive thick cut bacon.
Some of the differences in quality are obvious. The really cheap brands are thin enough to see through and very fatty. I haven't done side-by-side taste tests to judge for myself how bacon at various price points compare.
What makes premium bacon more expensive? Is it simply a more meaty cut or is the smoking process more flavorful?
The other side of the question is- How can I identify good bacon that has those characteristics? Is it really just you get what you pay for and inexpensive bacon can never be good?
Best Answer
Just look out for artificial flavorings; a lot of bacon comes with artificial "hickory" or "maple" flavors, which are disgusting and often taste like chemicals. The better bacon won't include such things. Nitrate-free bacon is important if you're sensitive to nitrates. The fat content is more of a matter of taste than a hard-and-fast rule; personally, I like a fair amount of fat because I like to cook other things in the rendered fat! Same for the thickness. If you like very crispy bacon, you may want your bacon slightly thinner than the "thick-cut" styles that command a price premium.