What is Black Bacon? A Complete Guide to This Unique Variety

Black bacon is a unique type of bacon that stands out for its dark black color and robust, smoky flavor. Despite its name, it’s not actually burnt or overcooked – the black color comes from using special curing and smoking techniques.

If you’re curious about this eye-catching bacon variety, read on to learn all about what makes black bacon special, how it’s made, and the best ways to cook and enjoy it!

Overview of Black Bacon

Black bacon gets its distinctive jet-black color from being both cured and cold-smoked over hardwood fires The curing process involves soaking the pork in a brine solution, which helps preserve the meat and infuses seasoning Smoking further enhances the flavor while the smoke adheres to the meat, turning it very dark.

The end result is bacon with an intense smoky taste and chewy texture, almost like jerky Slices of black bacon look nearly burnt at first glance. However, the flavor is not acrid or overpowering It has a pleasant char taste reminiscent of grilled foods or barbeque.

While regular bacon is pinkish-red, black bacon is extremely dark brown or black. It may have marbling of fat, but the lean meat takes on a dark blackish hue as well from the smoking. The color and flavor differs quite a bit from what most people expect bacon to look and taste like!

How Black Bacon is Made

Making black bacon is a time-consuming, multi-step process:

• It starts with fresh, high-quality pork belly or other bacon cuts like pork loin.

• The meat is dry cured by coating it completely in a mixture of salt, sugars, and spices. This cure draws moisture out while bringing flavor in.

• After 1-2 weeks of curing, the pork goes into a smoker fueled by hardwoods like hickory or mesquite. It smokes at low temps for up to 48 hours.

• The long, cool smoking session allows smoke to deeply penetrate the meat, turning it black. Wood smoke contains many chemicals that interact with the pork, enhancing flavor and preserving it.

• Finally, the bacon is sliced and packaged. The lengthy curing and smoking process yields bacon with a shelf life of several weeks due to the preservation effects.

No artificial colors or dyes are used to turn the bacon black – it’s all from natural smoking! The exact woods and spices used vary by producer, but the general process is the same. It’s far more time and labor intensive than making regular bacon.

Flavor Profile of Black Bacon

So what does black bacon actually taste like? The flavor is rich, smoky, and salty, with some sweetness depending on the cure. Expect notes of:

• Smokiness – Most pronounced flavor. Smoke taste ranges from mellow to intense char.

• Saltiness – Curing adds a bold saltiness that complements the smoke.

• Umami – The meaty, savory taste is brought out by curing and smoking.

• Spices – Warm flavors like black pepper may come through.

• Sweetness – The cure often contains some sugar, molasses, or maple syrup.

• Wood – Specific woods used affect the flavor – hickory has a strong, bacon-y taste.

The flavor is stronger than regular bacon, almost like ham or smoked sausage. It packs some heat and bitterness from all the smoking. The chewy, dense texture also differs from the crispy strips most people expect. Overall, black bacon makes a delicious, gourmet bacon experience!

Best Uses for Black Bacon

Due to its intensely smoky flavor, black bacon is best used in moderation and paired with foods that complement (rather than compete with) its taste:

• Breakfast – Fried eggs and breakfast meats pair well with the smoky flavor.

• Burgers/Sandwiches – Add slices to burgers, sandwiches or BLTs.

• Salads – Crumble on strong greens like kale or spinach.

• Baked Potatoes – Garnish loaded baked potatoes.

• Snacking – Black bacon holds up well for snacking on its own.

• Seasoning – Chop and use in place of regular bacon bits to add smoky flavor.

• Soups/Stews – Adds a smoky depth and saltiness.

• Meat dishes – Compliments grilled or smoked meats.

• Pastas – Toss with robust sauces.

Because it’s so dense, black bacon needs higher heat and more time to crisp up than regular bacon. Pan-frying, broiling, or baking at 400°F works well. Don’t expect it to get really crispy. Enjoy it in 1/4-inch thick slices or smaller. The intense smoke taste means a little goes a long way!

Where to Buy Black Bacon

Since it’s still considered a specialty item, black bacon can be harder to find than regular bacon. Check these sources:

• Butcher shops or delis – Ask if they stock or can order it.

• Specialty food stores – Particularly ones focused on cured/smoked meats.

• Online mail order – Several producers sell it online.

Popular brands of black bacon include Allan Benton’s, North Country Smokehouse, and it’s sold by Nueske’s, Wright Brand, and other bacon companies. Prices range from $15-20 per pound, making it pricier than regular bacon.

You may also find it sold as “charcoal bacon” or “wood smoked bacon.” Look for bacon advertised as being smoked for days over hardwood fires to get the real black bacon experience.

Is Black Bacon Better for You?

There are some health advantages to black bacon compared to regular bacon:

• Lower in fat – More moisture and fat drips out during smoking.

• Higher in protein – The curing process preserves more protein.

• Potentially less sodium – Depends on the curing process used.

• Nitrate-free – Many black bacons use natural curing methods without sodium nitrate.

However, it’s still bacon and high in saturated fat and sodium. The char may also create some carcinogens. So while black bacon may be somewhat “healthier”, it should still be enjoyed in moderation as part of an overall balanced diet.

Give Black Bacon a Try!

With its jet-black color and powerfully smoky taste, black bacon is sure to be an eye-opening new bacon experience. The extra time and steps required to make it results in incredibly rich, complex flavor that all bacon lovers should try. Look for it at specialty stores or order it online to enjoy this unique treat. Just a few slices of black bacon can take eggs, sandwiches, salads and more from mundane to gourmet.