What’s at the core of this long-running love affair? “Bacon truly does make everything better,” says Nick Schweitzer, brand manager of retail breakfast meats at Hormel Foods. “It has an indulgent, unique flavor. Everything from the smell to hearing it sizzle intensifies that incredible taste. It can even elevate everyday vanilla ice cream by contrasting saltiness with sweetness.”
Hormel Foods has been excelling at the art of making bacon for over a century and continues to break new ground. Bacon product sales have experienced years of strong growth, including gains in smoked products and significant growth in the Natural Choice® brand. However, it’s not because people are simply waking up and smelling the bacon. “A few years ago, 70 percent of bacon was consumed in some way at breakfast,” says Schweitzer. “All of the growth is being propelled by other occasions: in BLTs, on a salad, in appetizers, as a part of dinner items.”
The public’s insatiable appetite for rashers isn’t just happening at home. “Bacon has been a huge culinary trend at restaurants,” says Stephanie Bowe, consumer insights analyst for Hormel Foods, who notes that more than three quarters of restaurants now serve bacon dishes. “We’re seeing everything from bacon-heavy burgers in the fast food category all the way to bacon-infused desserts at fine dining establishments.”
At Hormel Foods, the team constantly strives to give bacon aficionados more options that go beyond regular rashers. In 2014, the Hormel®Black Label® bacon brand debuted a series of intensely flavored specialty bacons—Cherrywood, Brown Sugar, Jalapeño, Maple Black Pepper, Pecanwood and Applewood—which have become some of the most successful and sought after bacon products on the market.
This year, the company continued to be at the forefront of bacon innovation with the release of its Premium Double Smoked bacon, which is smoked twice over a proprietary blend of hardwoods. “That brings out the bark, so the bacon flavor really transfers over to other foodstuffs very nicely,” says Schweitzer, who recommends wrapping it around items such as jalapeño poppers, chicken wings and pork chops. “The bacon has a rich, deep smoke flavor with nice natural sweetness.”
But, looking forward, Hormel Foods aims to be at the forefront of bringing bacon into the dessert category with the creation of candied bacon. And in an effort to bring the restaurant experience into the home, there will be new thick cuts to allow home cooks to easily and conveniently mimic professional chef-style pork belly.
Stephanie Bowe, consumer insights analyst for Hormel Foods
Who knows what happens after that? There’s only one thing for certain. “Bacon will never die,” says Bowe. “It’s a cornerstone of our business and a huge contributor to our portfolio.”
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