Breakfast is a part of everyone's mornings, and here we love a big breakfast from time to time as a family. That includes eggs, hashbrowns, and bacon. Recently I had the chance to try the bacon lovers from The Baconer everything we needed and more for our family meal.


  • includes:
    • 1x20oz pack XXL Bacon Steaks
    • 1x12oz pack Small Batch Strips
    • 1x8oz pack Smoked Lardons
    • 1x8oz pack Ground Bacon

We used the bacon strips and have plans to use the other for some dinner meals. The taste was out of this world, nothing like anything we have ever tasted before. All of us had bacon from the store, and believe me, I had no idea what this would even taste like. I was surprised at how good it did taste.



These have a 30 day shelf life and 6 months freezer, which is perfect for us since we dont eat it all the time. Flavors are as follows

Maple Sugar: Like Maple and Bacon had a baby and named it delicious.

Flavor Notes: Maple, Brown Sugar & baking spices

Ingredients: Pork, Water, Maple Sugar, Brown Sugar, Salt, Spices, Sodium Erythorbate, Sodium Nitrite

Smoky Paprika: It’s Bacon with a sexy Spanish accent

Flavor Notes: Smoky Paprika, Black Pepper, Garlic


This is a family-owned business where everything is handmade and grown on their property. Everything is done humanly fashion, there are different cuts of bacon for you to choose from and the epic flavors too.

Thats why you’re here, right? Because you love bacon as much as we do, and anyone who says otherwise is either under some kind of voodoo-vegan spell, or just plain wrong. We have much to discuss…




There's nothing better than some bacon style gifts for the man in your life, these can be found on this official website.  We’re The Baconer, a Bay Area family-owned business specializing in one glorious product: BACON. Day in day out, we obsess over bacon with the singular goal of making the best bacon in the known Universe. Through years of tinkering and tasty R&D, we’ve perfected a collection of drool-worthy bacon flavors, offered in extra thick butcher cuts that just melt in your mouth!

But how? Excellent question!

First, we start with the best pork — that means responsibly sourced pork belly from family farms. No antibiotics, non-GMO vegetarian feed, no farrowing crates and free to roam!

Second, we cure our pork bellies, infusing them with fresh ingredients for our incredible flavors like Maple Sugar, Smoky Paprika & Spicy Jalapeño (getting hungry yet?).

Third, we smoke them low-and-slow over applewood,  to drive the flavors deep into the slab.

The result? Bacon that's richly flavored, unfathomably tender and ready to ship to true-blue bacon lovers all over the United States. If that sounds like the best thing ever, you’ve come to the right place


There are kinds of recipes you can make





16 oz cooked BBQ Bacon ends
3 slices thick sandwich bread, torn into pieces
2 Tablespoons cold butter, cut into pieces
5 Tablespoons butter for melting
1 Lb elbow macaroni
6 Teaspoons flour
1 1/2 Teaspoons dry mustard
1/4 Teaspoons cayenne pepper
5 Cups whole milk
8 oz Monterey Jack cheese, shredded
8 oz sharp cheddar cheese, shredded

Preheat broiler.
Pulse bread and 2 tablespoons cold butter in food processor until consistency of bread crumbs.
Salt and boil 4 quarts water in a Dutch oven or heavy bottom pot. We like to make the water salty, like the sea, to give the macaroni flavor, but salt to your preference
Once water is boiling, add macaroni and cook until al-dente. Drain and set aside.
Melt 5 tablespoons butter in the empty pot. Slowly whisk in the flour, mustard, cayenne and salt. Slowly whisk in the milk until the consistency is smooth. Bring to a boil, reduce the heat and cook until it’s thick, like heavy cream, about 5 minutes.
Remove pot from heat and whisk in all the cheese until it’s completely melted.
Stir in the macaroni and cook until it's hot again.
Pour the entire mixture into a 13 x 9-inch broiler safe baking dish. Sprinkle the top with bread crumb mixture and cover with BBQ Bacon Ends and broil until the Ends (about 3-5 minutes…keep an eye on it so it doesn’t burn)
Remove, let sit a few minutes and then enjoy!




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