Jones Dairy Farm Introduces Slab Style Half-Inch Bacon Slices
JONES DAIRY FARM, make of all-natural raw and pre-cooked breakfast sausage for the foodservice industry, has added Dry-Aged & Naturally Smoked Slab Style Half-Inch Bacon Slices to their extensive foodservice offerings, said Bryon Coleman, Jones Dairy Farm VP of sales and marketing.
Jones Dairy Farm’s new pre-sliced slab style cut bacon is the perfect addition to any menu when standard bacon just won’t do. The half-inch thick slices are conveniently laid out for ease of preparation, to help control portion cost and to ensure consistency from slice to slice. Whether grilled and glazed and served on skewers as a featured appetizer or bar bite; added to a gourmet sandwich, salad, or pasta entrée; or as the star ingredient in a breakfast wrap, omelet, or skillet, Jones Slab Style Half-Inch Bacon does not disappoint.
Jones Bacon is made from fresh, specially trimmed center-cut pork bellies that are never frozen. Center-cut means it’s a leaner, meatier section of the pork belly. The bacon is then cured using a family-crafted brine that is blended onsite then naturally smoked in small batches over real hickory wood for up to 12 hours. Injected or sprayed-on liquid smoke are never used. Jones also utilizes a unique, custom dry-aging process that can take weeks, allowing the bacon to intensify its robust flavor. The slabs are then sliced and hand trimmed in half-inch slices for convenience.
“Foodservice operators and chefs are going to absolutely love this premium bacon,” said Coleman. “It’s a great-tasting, versatile product that fits all of their bacon needs.”
Still 100% family owned and operated, Fort Atkinson, Wisconsin-based Jones Dairy Farm is committed to the same fundamental principles today as when the company was founded six generations ago. Although best known as a leader in all natural breakfast sausage for the foodservice industry, Jones Dairy Farm also offers operators Naturally Smoked hams, Naturally Smoked Center-Cut Dry-Aged Bacon, and more.