Move over Bacon…Cottage Bacon is coming for your BLT!

Don’t you just hate it when you have to try to chomp through some un-crisped bacon fat in your BLT?

Or crumbling bacon for a salad…you almost have to burn the bacon before the fat is crisp enough to crumble or else you end up “tearing” the bacon in teeny little pieces! For years, that was me in the kitchen.

But ever since my butcher boys convinced me to make Cottage Bacon, I save the classic bacon for the breakfast table.

At our house, it’s too hot to cook . . . inside.
We actually don’t have an air conditioner in our house!
There’s a/c in the farm office (to inspire us to do our paperwork!) and in the butcheries (for food safety) and even in the farmhand’s lodging!
Our farmhouse was designed with such nice south-facing windows that it’s fairly comfortable most days…But not if you start using that gas range a lot!

This summer is cooking us out of the kitchen! I bet you’re a bit like us–this heat has us serving up sandwich or salad-centric meals or using our grill a lot!

Quite frequently, Cottage Bacon finds itself the star of these meals, since we also grill the bacon for sandwiches or salads.

***Market Alert: Have you noticed? Noticed that it’s tomato season? All those glorious tomatoes at market are just begging to be made into a BLT!***

Of course, what is Cottage Bacon, actually?!?
I’ll admit, when the butcher boys first suggested I make some cottage bacon, I dismissed it as “cheap bacon”, like turkey bacon.

(Butcher Rant Warning: I mean, that should not be allowed to share the Bacon name! Turkey bacon just confuses your tastebuds. I think it should be called “turkey breakfast strips” and save the bacon name!)

I thought that Cottage Bacon, also known as English Bacon, was just a grocery store’s attempt to jazz up a cheap meat so it would sell…
But then we made a trial batch, and I’ve made Cottage Bacon out of every hog since then!

A little on Pork Anatomy: As most of us know, traditional bacon comes from the slab of meat at the belly, or “side” of a hog. Cottage bacon comes from the shoulder, resulting in bacon strips that are both leaner and wider.

We think it’s perfect for sandwiches: those wide strips fit our sandwich soooo much better!

(Have you tried the Bauman Bakery homemade Jalapeno-Cheddar bread? It really jazzes up a BLT!)

Don’t you just hate it when you have to try to chomp through some un-crisped bacon fat in your BLT?

Or crumbling bacon for a salad…you almost have to burn the bacon before the fat is crisp enough to crumble or else you end up “tearing” the bacon in teeny little pieces! For years, that was me in the kitchen.

But ever since my butcher boys convinced me to make Cottage Bacon, I save the classic bacon for the breakfast table.

At our house, it’s too hot to cook . . . inside.
We actually don’t have an air conditioner in our house!
There’s a/c in the farm office (to inspire us to do our paperwork!) and in the butcheries (for food safety) and even in the farmhand’s lodging!
Our farmhouse was designed with such nice south-facing windows that it’s fairly comfortable most days…But not if you start using that gas range a lot!

This summer is cooking us out of the kitchen! I bet you’re a bit like us–this heat has us serving up sandwich or salad-centric meals or using our grill a lot!

Quite frequently, Cottage Bacon finds itself the star of these meals, since we also grill the bacon for sandwiches or salads.

***Market Alert: Have you noticed? Noticed that it’s tomato season? All those glorious tomatoes at market are just begging to be made into a BLT!***

Of course, what is Cottage Bacon, actually?!?
I’ll admit, when the butcher boys first suggested I make some cottage bacon, I dismissed it as “cheap bacon”, like turkey bacon.

(Butcher Rant Warning: I mean, that should not be allowed to share the Bacon name! Turkey bacon just confuses your tastebuds. I think it should be called “turkey breakfast strips” and save the bacon name!)

I thought that Cottage Bacon, also known as English Bacon, was just a grocery store’s attempt to jazz up a cheap meat so it would sell…
But then we made a trial batch, and I’ve made Cottage Bacon out of every hog since then!

A little on Pork Anatomy: As most of us know, traditional bacon comes from the slab of meat at the belly, or “side” of a hog. Cottage bacon comes from the shoulder, resulting in bacon strips that are both leaner and wider.

We think it’s perfect for sandwiches: those wide strips fit our sandwich soooo much better!

(Have you tried the Bauman Bakery homemade Jalapeno-Cheddar bread? It really jazzes up a BLT!)

Cottage Bacon: Where does it come from?

A little on Pork Anatomy: As most of us know, traditional bacon comes from the slab of meat at the belly, or “side” of a hog. Cottage bacon comes from the shoulder, resulting in bacon strips that are both leaner and wider.

Technically, Cottage Bacon is made out of the nicely marbled Butt Roast.

We inject it with our plant-based cure (not chemical nitrates!) and then put it in a press to compact the roast into firm bacon while it slowly smokes in our hickory smokehouse. That’s why you won’t see Pork Butt Roasts for sale in our Mobile Meat Market – we turn them all into Cottage Bacon!
Because, more bacon is always better…

A little on Pork Anatomy: As most of us know, traditional bacon comes from the slab of meat at the belly, or “side” of a hog. Cottage bacon comes from the shoulder, resulting in bacon strips that are both leaner and wider.

Technically, Cottage Bacon is made out of the nicely marbled Butt Roast.

We inject it with our plant-based cure (not chemical nitrates!) and then put it in a press to compact the roast into firm bacon while it slowly smokes in our hickory smokehouse. That’s why you won’t see Pork Butt Roasts for sale in our Mobile Meat Market – we turn them all into Cottage Bacon!
Because, more bacon is always better…

COTTAGE BACON FAQs

Q: Does it taste and smell like regular bacon?

“The taste difference between our regular bacon and cottage bacon is negligible! Our Cottage Bacon, Peppered Cottage Bacon, and Bacon are all NITRATE-FREE!
Some folks are confused by the “Uncured” phrase on our label. “Uncured” is USDA lingo for nitrate-free….
All our bacons are cured in a nitrate free solution then smoked with REAL hickory smoke!

Q: Approximately how many slices are in a 1lb package?

“Depends. I’ve never counted!
Maybe 6?”

But as you can see from the photo above, strips are MUCH wider than standard bacon!

Q: I don’t live in Kansas City so how can I buy your bacon?

We maintain a small retail outlet at our Bauman’s Butcher Block facility just south of Ottawa, KS.
Interested in picking up Bauman’s meats at the Butcher Block?
Please call ahead to see if we have what you’re looking for in stock: 785.242.2254
Learn more about Bauman’s Butcher Block.

Cottage Bacon Tips

  • We recommend thawing your Bauman’s Cottage Bacon in the refrigerator overnight.
  • Alternatively, you can thaw in a bowl with cold running water in about 30 minutes.
  • You can use Bauman’s Cottage Bacon any way you’d use regular bacon. Think BLTs or Bacon Cheeseburgers!
  • Cottage bacon can be fried in a pan, like standard bacon, but it can also be prepared in the oven. Or even on the grill.
  • We recommend thawing your Bauman’s Cottage Bacon in the refrigerator overnight.
  • Alternatively, you can thaw in a bowl with cold running water in about 30 minutes.
  • You can use Bauman’s Cottage Bacon any way you’d use regular bacon. Think BLTs or Bacon Cheeseburgers!
  • Cottage bacon can be fried in a pan, like standard bacon, but it can also be prepared in the oven. Or even on the grill.

STOVE

  1. Remove plastic and place bacon in a warm frying pan or skillet.
  2. Fry bacon on medium-low, turning frequently until it reaches desired level of doneness.

OVEN

  1. Preheat oven to 375°F.
  2. Remove plastic and lay bacon flat on a sheet pan with a lip.
  3. Bake for approximately 20-minutes or until desired crispness is achieved.

GRILL

  1. Fire up the grill.
  2. Place cottage bacon on grill over direct heat.
  3. Cook for 3-4 minutes per side, depending on how hot your grill is.

Cottage Bacon Recipes

CBLT: Cottage Bacon Lettuce & Tomato

Looking for a win-win in a quick and easy BLT option? Look no farther!
By using Cottage Bacon, you can move the heat, splatter, and lingering odor associated with frying bacon outside to the grill.
Bauman’s Authentic Cottage Bacon is leaner and wider than standard bacon, making it ideal to cook on a gas or charcoal grill.
And we can’t think of a better choice for celebrating summer’s tasty tomatoes than by whipping up some CBLTs this week!
TIP: While you have the grill fired up, why not throw on some fresh from the market sweet corn as your side dish?

Here’s your shopping list:
1 package Bauman’s Cottage Bacon
1-2 large slicing tomatoes
Lettuce
Bauman Bakery Jalapeno-Cheddar Bread
Butter (optional)
Mayo (NOT optional, haha)

We like to get everything for our CBLTs prepped while the grill is warming up or the charcoal is in the chimney starter.

So go ahead and slice the tomatoes and rinse the lettuce leaves. If you’re up for grilling the bread, you can butter both sides lightly (or not!).

Place the Cottage Bacon over direct heat on the grill and cook for approximately 3 minutes per side.

While the Cottage Bacon is cooking, place the bread slices on the grill to quickly toast. Don’t look away though, they can get super brown in an instant.

Swipe the toasted bread with mayo, add the Cottage Bacon, lettuce, and tomato and enjoy!

Cottage Bacon Extras

On the Grill

In the Slow Cooker

In the Oven

Feeling fancy?

Cottage Bacon and Tomato Carbonara