Looks: It’s boring to write about foods that look just like their packaging. I bet it’s boring to read about too, isn’t it? 5 out of 5
Taste: Eaten alone, it’s obvious that this bacon was not freshly cooked on a sizzling griddle: it’s kind of rubbery and pretty salty. But if you overcook it a little in order to crumble it over baked potatoes, a thick chowder, or a late-evening Pop-Tart, you won’t be able to tell the difference between this and “real” bacon. 3.5 out of 5
That’s the best (lonelies-T?) picture, I love it. I also love the mention of Pop-Tarts with bacon 🙂
I initially thought the package held only 2 pieces. Looking more closely, I see it has 15. (Whew.)
You never mention cost, but in this case I am curious. Also, how easy is it to extract one piece of bacon for the abovementioned garnishing of baked potatoes and such?
You see, this would be handy even for people who don’t eat a lot of processed food. There are times when you need one slice of bacon, and you hate to defrost (or go out and buy) an entire pound’s worth.
American ‘bacon’ is rubbish. Doesn’t compare in the slightest to ‘real’ bacon .. same goes for cheese.
The upside to Oscar Mayer Fully Cooked Bacon: gluten-free. That is worth a few bonus points, IMO!
I think this bacon was $3.99, and it’s simple to pull out one piece of all 15.
Thanks, FoodIRL. That’s about what I expected. I might actually buy the stuff, if I was cooking something that needed bacon. Carbonara, maybe.
Noni
(Was Anonymous, hadn’t signed up yet)
Bacon is so freaking good, I can understand how someone could be hypnotized into picking this up. I would probably grab two boxes–one for the trip home and the second to cover for the fact that I ate a box of bacon on the way home. The price is outrageous, however at $1.90 per ounce compared to non-instant bacon at $0.28 per ounce. Of course, that didn’t stop me from eating a box while I shopped for my other items. And I know what you’re all thinking, but don’t worry. I dropped the empty box into the recycling bin before making my way to the checkstand.
I agree. Bacon beats cheese every time. I propose they change ‘rock, paper, scissors’ to ‘bacon, cheese, rubbish’. I know you cannot be defending Canadian bacon, as everyone knows that it is, in reality, ham. Americans eat this as well, but we call it ‘ham’, because it is ham, unless it appears on a pizza, in which case we address it formally as ‘Canadian, eh?’
I love your Fully-cooked bacon! BUT, what do you do with the left-over grease? Seriously, you need to package up the bacon grease and sell it!! I, and numerous friends of mine, will, at times, fry bacon – just for the grease!! It’s is an AWESOME flavor additive for fried eggs, beans, steaks, onions, and NUMEROUS other foods…think about it…
The price to me on this seems too high for what you are getting. I love bacon have found the precooked variety lacking. I have had a difficult time getting them crispy to my liking.
Waste of time if you ask me.
I’ve tried both Hormel and Oscar Mayer fully cooked bacon and find Hormel a much taster product. Oscar Mayer “thick Cut” is NOT, and I repeat “Is Not” thick cut. It’s “thin” cut. False advertising guys.
If there’s a worst tragedy than store-bought bacon, this has to be it. And the PRICE. OMG.
I make my own bacon. I buy pork belly for $2.50 a POUND. Figure in added ingredients, charcoal and wood for the smoker, and we’ll call it $3.50 a pound, once cooked, just to be fair. But that’s still less for a pound of bacon than Oscar Mayer wants for 2.1 ounces!
Oh, and fwiw, “Canadian Bacon” IS bacon, but it’s not Canadian. It’s an American take on peameal bacon (which is very Canadian). It’s also not ham! Ham is taken from the hind leg. Canadian bacon and peameal bacon come from the loin, preferably the tenderloin, which makes it a VERY different product, and very lean, unlike ham.