slab bacon

MeatYear-round. Pork is processed and cured for preservation, making slab bacon available throughout the year, though demand and specialty production may increase during fall and winter months.

Rich in protein and selenium; high in sodium and saturated fat due to the curing and fat content. Provides essential B vitamins, particularly thiamine and niacin.

About

Slab bacon is cured pork belly that retains its original layered structure of fat and lean meat, sold as a large rectangular cut before portioning into individual strips. Derived from the ventral portion of the hog, slab bacon is produced through a dry-cure process using salt, nitrates or nitrites, and often sugar and spices, followed by smoking over hardwood. Unlike sliced bacon, slab bacon maintains its intact connective tissue and fat cap, providing distinct textural variation during cooking. The meat exhibits a salty, slightly sweet, and smoky flavor profile that intensifies when rendered, with regional variations determined by smoking wood type (hickory, applewood, mesquite) and curing spice blends.

Culinary Uses

Slab bacon is valued for its versatility and structural integrity during cooking. It is diced and rendered into lardons for garnishing soups, salads, and French preparations such as coq au vin; sliced thick for grilling, pan-frying, or baking as a standalone dish; or cut into larger pieces for braising with legumes and vegetables in traditional preparations like cassoulet and hoppin' john. The intact fat layer allows for controlled rendering and superior texture development compared to thin-sliced bacon, making it ideal for applications requiring structural stability during cooking or where the rendered fat is utilized as a cooking medium. Slab bacon also features prominently in charcuterie boards and can be cured further for specialty applications.

Forms & Preparations

Whole slab — Uncut cured and smoked pork belly with skin or rind intact; used for carving, braising whole, or further processing.
Thick-cut slices — Cut ¼- to ½-inch thick; ideal for grilling or pan-frying as a standalone dish with rendered fat.
Lardons (diced) — Cut into small cubes, typically ¼-inch; rendered for garnishing and fat extraction in French and classical preparations.
Strips — Traditional thin slices (⅛-inch) similar to packaged bacon; used for breakfast or as garnish.
Chunks — Larger irregular cuts (½- to 1-inch) for braising with legumes, vegetables, or in soups.

Substitutes

Unknown — Italian-cured pork belly with similar texture and fat-to-meat ratio; use as a direct substitute, though flavor is less smoky. Ratio is 1:1 by weight.
Unknown — Cured pork jowl with richer, more pronounced pork flavor; use in smaller quantities (reduce by 20-30%) due to more intense flavor and higher fat content.
Unknown — More heavily salted, less smoky alternative; requires blanching before use to reduce saltiness; use 1:1 by weight but adjust seasoning in final dish.
Unknown — Leaner alternative with smoky flavor but reduced fat; use for health-conscious preparations but expect less rendered fat and different mouthfeel; 1:1 by weight.

Recipes Using slab bacon (6)

RCI-SP.002.0012.001

Basic Split Pea Soup Base

Buttery smooth. Serve as is or add croutons, carrots, potatoes, etc. The long process eliminates digestive issues and objectionable odors; and makes a tastier soup, too.

RCI-MT.001.0053.001