Unraveling the Mystery: What Is Platter Sliced Bacon?

Hey there, bacon lovers! If you’ve ever wandered through the meat aisle or peeked at a deli counter and spotted somethin’ called “platter sliced bacon,” you mighta scratched your head wonderin’ what the heck it is. Is it just fancy bacon? Somethin’ for big parties? Well, lemme clear it up for ya right off the bat. Platter sliced bacon is a special kinda bacon, often cut thicker than your everyday strips, and it’s made for those who want hearty, meaty slices that stand out on a plate or in a recipe. Sometimes it comes pre-sliced in uniform, wide pieces, other times as a whole slab you can carve up yourself. Either way, it’s a game-changer for breakfast platters, sandwiches, or just when you wanna impress a crowd.

At our lil’ corner of the internet, we’re obsessed with all things bacon and I’m gonna dive deep into what makes platter sliced bacon so darn special. Stick with me, and I’ll walk ya through what it is how it’s different from regular bacon, how to cook it up right, and why you might wanna grab some next time you’re stockin’ up. Let’s get sizzlin’!

What Exactly Is Platter Sliced Bacon?

Alright, let’s break this down nice and easy. Platter sliced bacon comes from the same part of the pig as any other bacon—the pork belly, that fatty, flavorful cut that makes our mornings better. But here’s where it gets unique: this stuff is often sliced way thicker than the flimsy strips you’re used to. We’re talkin’ anywhere from 1/8 inch to a whopping 1/4 inch for pre-sliced versions, or even a full 1-inch thick slab if you’re gettin’ it whole to cut at home. That thickness gives it a chewy, meaty bite that regular bacon just can’t match.

Now, the name “platter” ain’t just for show. This bacon is designed to shine on big breakfast or brunch spreads—think hotel buffets, catered events, or family gatherings where you’re feedin’ a small army. The wide, even slices (or the slab you customize) cover more surface area, makin’ it perfect for toppin’ baked potatoes, stackin’ on burgers, or just lookin’ pretty on a tray. It’s got a balance of lean meat and rich fat that, when cooked right, turns crispy on the edges but stays tender inside. Plus, it holds its shape like a champ—no shrivelin’ up into tiny curls like some thinner cuts do.

I’ve seen it sold in two main ways, and both are legit. Some brands pre-slice it into those thick uniform strips, often in bulk packs for delis or restaurants. Others sell it as a whole smoked slab lettin’ you decide how thick or thin you wanna slice it. That second option is awesome if you’re picky about texture—thinner for crispy, thicker for chewy. Either way, it’s got that deep, smoky flavor from bein’ cured and smoked with woods like hickory or applewood. Trust me, one bite and you’ll get why folks rave about it.

How Does Platter Sliced Bacon Differ From Regular Bacon?

If you’re wonderin’ whether to grab platter sliced or stick with the regular stuff, lemme lay out the differences. Regular bacon—ya know, the kind most of us fry up for breakfast—is usually sliced super thin, around 1/16 inch. It’s great for a quick sizzle, but it can shrivel up or splatter like crazy. Platter sliced, on the other hand, is a whole different beast. Here’s a quick comparison to make it crystal clear:

See the diff? Platter sliced bacon is your go-to when you need somethin’ substantial—whether you’re makin’ a killer BLT or servin’ up a brunch for ten. Regular bacon’s fine for a small plate or mixin’ into scrambled eggs, but it don’t got the same wow factor. I remember the first time I slapped a thick platter slice on a burger; it was like the bun couldn’t even handle how meaty it was! That’s when I knew this stuff wasn’t just bacon—it’s an experience.

How Is Platter Sliced Bacon Made?

Now, you might be curious about how they turn a plain ol’ pork belly into this glorious cut Well, I’ve picked up a thing or two over the years, and it’s a pretty cool process It all starts with high-quality pork bellies, often hand-picked for the right mix of lean meat and fat. Too much fat, and it’s greasy; too little, and you lose that bacon magic. The goal is balance, and the folks who make this stuff know their craft.

First up, the pork belly gets cured. They soak it in a wet brine—a mix of salt, sugar, and some preservin’ agents—that seeps deep into the meat, givin’ it flavor and keepin’ it from goin’ bad. This ain’t a quick dip; it takes time for that brine to work its way in. After that, it heads to a smokehouse. They use real wood chips, like hickory or applewood, to infuse it with that smoky aroma we all crave. The smokin’ process can take hours, slowly buildin’ layers of taste.

Once it’s smoked, some producers press the bacon to compact the texture and blend the flavors even more. Then comes the slicin’—either into those thick, even strips around 1/8 to 1/4 inch for pre-sliced platter bacon, or left as a whole slab for you to carve up. Finally, it’s vacuum-sealed to lock in freshness before hittin’ the stores. The result? A bacon that’s got depth, smokiness, and a texture that’s just right for hearty eatin’.

Why Choose Platter Sliced Bacon? The Benefits

Okay, so why should you even bother with platter sliced bacon when regular strips are sittin’ right there on the shelf? Lemme tell ya, there’s a buncha reasons this cut’s worth it, especially if you’re a bacon fanatic like me. Here’s the lowdown on why it’s a cut above (pun intended):

• Thicker, Meatier Bites: That extra thickness means more to sink your teeth into. It’s chewy, hearty, and don’t just crumble apart.
• Holds Up When Cooked: Unlike thinner bacon that curls up or shrinks to nothin’, platter slices stay flat and sturdy—perfect for presentation.
• Versatile as Heck: Whether pre-sliced or a slab, you can use it for sandwiches, wraps, toppin’ salads, or even bacon-wrapped goodies. It don’t break easy.
• Crowd-Pleaser: The bigger slices or customizable cuts make it ideal for servin’ groups. Think brunch buffets or family BBQs.
• Smoky Flavor Punch: The thicker cut soaks up more of that smoky goodness durin’ the makin’ process. Every bite’s a flavor bomb.
• Better Value in Bulk: Often sold in bigger packs (like 15 to 30 pounds), you save some bucks per pound compared to buyin’ small packs of regular bacon.
• Looks Dang Good: Let’s be real—the wide, uniform slices just look more appetizin’ on a plate. It’s like bacon with swagger.

I’ve used it for meal preppin’ before, and lemme tell ya, havin’ a stash of thick bacon ready to go makes life easier. You ain’t gotta settle for wimpy strips when you can have somethin’ with substance. Plus, if you get the slab kind, you’re basically the boss of how thick or thin it gets. Talk about power in the kitchen!

How to Cook Platter Sliced Bacon Like a Pro

Now, cookin’ platter sliced bacon ain’t quite the same as tossin’ regular strips in a pan. ‘Cause it’s thicker, it needs a lil’ more love and patience to get that perfect crisp-on-the-outside, tender-on-the-inside vibe. I’ve burned my fair share of bacon over the years (yep, rookie mistake), so lemme share some tips to keep ya from makin’ the same goof-ups.

• Go Low and Slow: Don’t crank the heat to max. Use medium heat on the stove, or if you’re bakin’ it, set the oven to about 400°F. High heat makes it curl and cook uneven. Slow renderin’ of the fat is key.
• Start Cold: Pop the slices in a cold pan before turnin’ on the burner. This helps the fat melt out nice and even.
• Use a Bacon Press: If ya got one, this lil’ tool keeps the slices flat while they cook. No weird curling here!
• Don’t Stack ‘Em: Lay the slices in a single layer. Crowdin’ ‘em up makes ‘em stick and cook uneven.
• Blot That Grease: Between flips, dab off extra fat with a paper towel. Less grease means less shriveling.
• Bake for Less Mess: If you’re doin’ a big batch, line a bakin’ sheet with foil and bake ‘em. Less splatter, more even crisping. Takes about 18-25 minutes at 400°F.
• Grill It for Smoky Vibes: Got a grill goin’? Slice it up (if it’s a slab) and cook over medium heat, flippin’ once. Adds an extra smoky kick.
• Microwave in a Pinch: If you’re rushed, cut to fit a microwave-safe plate, cover with paper towels, and zap in 30-second bursts till it’s crispy. Not my fave, but it works.

One time, I tried rushin’ a batch of platter bacon on high heat for a brunch party. Big mistake—ended up with half-burnt, half-raw strips and a kitchen full of smoke. Lesson learned: take your time. Cook it till the edges are crispy but the center’s still got some give. That’s the sweet spot for this thick stuff.

Creative Ways to Serve Platter Sliced Bacon

Alright, now that ya know how to cook it, let’s talk about showin’ off that platter sliced bacon. ‘Cause of its size and texture, it’s perfect for way more than just a side with eggs. Here’s some ideas I’ve tried or dreamed up over countless bacon-filled mornings:

• Breakfast Sandwiches: Stack a thick slice with eggs and cheese on a bagel or biscuit. It’s like the bread can’t even compete.
• Burger Upgrade: Forget thin strips—lay a wide platter slice on your burger for a meaty punch that covers the whole patty.
• Salad Topper: Crumble or cut into chunks and toss on a salad. Adds crunch and smoky flavor to boring greens.
• Baked Potato Magic: Drape a slice over a loaded spud. It’s like a bacon blanket of happiness.
• Wraps and Clubs: Use it in turkey or chicken wraps. The thickness makes every bite feel like a treat.
• Soups and Chili: Chop it up and stir into hearty dishes for extra depth. Works great in a bean chili.
• Bacon Jam: Cook it down with onions and sugar for a spread that’s unreal on toast or crackers.
• Bacon-Wrapped Goodies: If you got the slab kind, cut thick strips to wrap around shrimp, scallops, or even meatloaf. Holds up better than thin stuff.
• Mac and Cheese Boost: Mix in crispy bits. It’s comfort food on steroids.
• Appetizer Wow: Cut into lardons (fancy word for small strips) and serve as a starter with dips or cheese.

I gotta say, my personal fave is usin’ it on burgers. Last summer, I threw a BBQ and used platter bacon instead of regular, and folks wouldn’t stop talkin’ about how it made the burgers next-level. The wide slices just cover more ground, ya know? Try it out and watch jaws drop.

Where to Buy and How to Store Platter Sliced Bacon

Huntin’ down platter sliced bacon can be a bit trickier than grabbin’ a pack of regular strips, but it’s worth the effort. I’ve had luck checkin’ out a few spots, so here’s where ya might find it:

• Butcher Shops: Especially ones that smoke their own meats. They often got the good stuff, sometimes as slabs.
• Specialty Food Stores: These places cater to foodies and might stock unique cuts like this.
• Big Grocery Stores: Some carry it, though supply can be spotty. Look in the deli section, not just the bacon aisle.
• Online Meat Sellers: If you’re stuck, order from bacon specialty sites. You can often get bulk deals.
• Bulk Warehouses: Think delis or warehouse stores for those big 15-30 pound cases if you’re feedin’ a crowd.

When pickin’ some up, look for a trusted brand with good marblin’—a lil’ fat streak for flavor, but not too much. The slices (or slab) should be firm, pink to reddish, not gray, and in vacuum-sealed packs with minimal liquid. That keeps it fresh longer. I once grabbed a pack with too much juice in it, and it went bad way too quick. Lesson learned!

Storin’ it right is just as important. Keep it cold in the fridge, ideally in the chilliest spot. If it’s unopened, it can last a couple weeks past the use-by date, but once opened, use it within 5-7 days. Got extra? Freeze it! Wrap it tight in plastic wrap or foil, or split into smaller portions in air-tight bags. It’ll keep for 4-6 months in the freezer without losin’ much quality. Just thaw it overnight in the fridge before cookin’. I’ve got a stash in my freezer right now for last-minute cravings—saves me every time.

Nutritional Lowdown on Platter Sliced Bacon

Let’s chat about what’s in this tasty stuff, ‘cause as much as we love bacon, it ain’t exactly health food. A typical serving—say, 2 cooked slices (about 15-30 grams)—packs a punch. Here’s the rough breakdown I’ve come across:

• Calories: Around 80-90
• Total Fat: About 7 grams
• Saturated Fat: Roughly 2.5 grams
• Sodium: 260-380 milligrams
• Protein: 4-7 grams
• Carbs: 0 grams

Yeah, it’s high in fat and sodium, no surprise there. That’s what makes it so darn good, but it also means ya gotta enjoy it in moderation. The protein’s a nice bonus, keepin’ ya full for a bit. I ain’t gonna lie—I don’t count calories when I’m munchin’ on bacon, but I try not to make it an everyday thing. Pair it with some veggies or lighter sides to balance things out, and you’re golden.

Why Platter Sliced Bacon Deserves a Spot in Your Kitchen

So, after all this talk, I hope you’re as pumped about platter sliced bacon as I am. Whether it’s the pre-sliced thick cuts or a whole slab you carve up yourself, this bacon brings somethin’ special to the table. It’s thicker, meatier, and made for sharin’ with a crowd or elevatin’ your favorite dishes. From the way it holds up when cooked to the smoky flavor that just don’t quit, it’s a step up from the regular stuff we’re used to.

I’ve been hooked ever since I started usin’ it for big family breakfasts. There’s somethin’ about seein’ those wide, crispy slices on a platter that makes everyone’s eyes light up. So next time you’re plannin’ a brunch, a BBQ, or just wanna treat yourself, hunt down some platter sliced bacon. Cook it slow, serve it proud, and watch it steal the show. Got a fave way to use it? Drop a comment—I’m always down to swap bacon ideas! Keep sizzlin’, y’all!