Sizzle Up Your Life: What Is Platter Style Bacon and Why You Need It Now!

Hey there, bacon lovers! If you ain’t heard of platter style bacon yet, buckle up ‘cause I’m about to rock your world This ain’t your average pre-sliced strips from the supermarket Nah, this is the real deal—a whole slab of smoky, savory goodness that you get to cut however you darn well please. At my lil’ corner of foodie heaven, we’re obsessed with this stuff, and I’m gonna break it down for ya in plain English. We’re talkin’ what it is, why it’s better than the usual, how to cook it, and even some wild ways to make your meals pop. So, grab a coffee (or a skillet), and let’s dive into the meaty details of platter style bacon!

What Exactly Is Platter Style Bacon?

Lemme paint ya a picture. You know that typical bacon you grab off the shelf, all neatly sliced and ready to fry? Platter style bacon laughs in its face. This bad boy comes as a whole chunk—often called slab bacon or thick-cut bacon. It’s straight-up a big ol’ piece of pork belly (sometimes the side too) that’s been cured and smoked to perfection. You’re the boss of how thick or thin you slice it, which is a game-changer.

Unlike those uniform strips platter style gives ya freedom. Wanna paper-thin slices for a fancy salad? Go for it. Cravin’ a hearty thick cut for a breakfast sammy? You got it. It’s usually got a deeper, smokier flavor ‘cause of how it’s prepared, and it just feels… well, more legit. I remember the first time I laid eyes on a slab at a butcher shop—I was like, “Dang, this is how bacon’s supposed to be!” It’s raw, rustic, and ready for you to make it your own.

So, in short

• Platter Style Bacon = Whole Slab: Not pre-sliced, you do the cuttin’.
• Source: Mostly pork belly, sometimes side cuts.
• Flavor: Smoky, rich, often more intense than regular strips.
• Vibe: Old-school, versatile, perfect for foodies like us.

How’s This Bacon Magic Made?

Now, ya might be wonderin’, how do they turn a hunk of pork into this glorious slab? It ain’t rocket science, but it’s a craft for sure. I’ve chatted with butchers over the years (yep, I’m that nerd), and here’s the lowdown on the process.

First off, they pick a high-quality cut of pork belly—that’s the fatty, juicy underside of the pig. Then, it gets cured with a mix of salt, sugar, and spices. Sometimes they toss in a lil’ liquid smoke or other flavor tricks. This curing bit can take days or even weeks, dependin’ on how bold they want the taste and texture to be. It’s like marinatin’ the meat in pure umami.

Next up, smokin’ time! They hang that slab over low heat with wood chips—think hickory, applewood, or cherry—for hours. This ain’t just for show; it locks in that smoky goodness we all crave. After smokin’, it cools down, gets packaged as a whole piece, and bam, it’s ready for your kitchen. You slice it up when you’re good to go, whether with a sharp knife or a fancy meat slicer if you’re feelin’ bougie.

Here’s the quick steps in a neat lil’ list:

• Select the Meat: Premium pork belly or side.
• Cure It: Salt, sugar, spices for days or weeks.
• Smoke It: Low heat, wood chips, hours of flavor magic.
• Package It: Sold as a slab, no pre-slicin’ here.

Why Platter Style Bacon Beats the Rest

Alright, let’s get real. Why should ya care about this slab over the regular stuff? I’ve been messin’ with both for years, and lemme tell ya, platter style’s got some serious perks. Here’s why I’m team slab all day, every day.

• You Control the Thickness: With pre-sliced bacon, you’re stuck with whatever the factory decided. Platter style? Slice it thick for a chewy bite or thin for crispy perfection. I’ve done wafer-thin cuts for salads and fat chunks for burgers—total game-changer.
• Flavor That Slaps: The smokin’ and curin’ process hits harder with slabs. It’s got this deep, smoky kick that regular strips sometimes lack. First time I cooked a thick slice, I was blown away by how much tastier it was.
• Less Mess, Less Stress: Fryin’ strips gets grease poppin’ everywhere—my stove’s been a war zone. But a slab renders fat more even-like, with less splatter. Cleanup’s a breeze, and it cooks more consistent.
• Perfect for Shar’in: Wanna impress at brunch? Lay out a whole slab on a board and let folks slice their own. It’s got this family-style charm, way fancier than a pile of floppy strips.
• Maybe a Tad Healthier: Now, don’t get me wrong—bacon ain’t kale. But since you pick the thickness, you can go thinner and cut down on fat if you’re watchin’ that. I ain’t sayin’ it’s diet food, just a lil’ more customizable.
• No Waste: Ever had those tiny bacon bits at the end of a pack that just don’t work in recipes? With a slab, you cut exactly what ya need. Saves money and keeps things tidy.

I’ll toss in a quick table to compare, ‘cause why not?

How to Cook Platter Style Bacon Like a Pro

Alrighty, ya got your slab—now what? Cookin’ platter style bacon ain’t hard, but there’s a couple ways to do it right. I’ve burned a few slabs in my day (oops), so lemme save ya the trouble with some tried-and-true tips.

You can go stovetop or oven, dependin’ on your mood. Here’s how I do it:

• Oven Method (My Fave):
  1. Preheat your oven to 400°F. Get it nice and hot.
  2. Lay that slab on a bakin’ sheet. Line it with foil if ya hate scrubbin’ pans like me.
  3. Pop it in for 15-20 minutes, checkin’ ‘til it’s crispy how you like it.
  4. Pull it out, let it cool a sec, then slice or serve whole.
• Stovetop Method (Old School):
  1. Heat a big skillet over medium-high. No oil needed—this baby’s got fat to spare.
  2. Place the slab in, don’t overlap if you cut it already.
  3. Cook 8-10 minutes per side ‘til it’s browned and sizzlin’.
  4. Cool a bit, then dig in.

Pro tip: It don’t splatter as much as strips, which is a blessin’. And since you cut it yourself, you can play with thickness ‘til you find your sweet spot. I like mine thick for breakfast but thinner for wrappin’ stuff—more on that soon.

Creative Ways to Use Platter Style Bacon

Now, here’s where it gets fun. Platter style bacon ain’t just for fryin’ up with eggs. Nah, this stuff’s got range. I’ve experimented a ton, and these are some of my go-to ideas to make your meals straight-up epic.

• Bacon-Wrapped Everything: Wrap this stuff around asparagus, scallops, or even lil’ sausages for apps that steal the show. I did bacon-wrapped dates stuffed with cheese for a party once—folks lost their minds.
• Meatloaf Upgrade: Wrap a meatloaf in slices of platter bacon before bakin’. Keeps it juicy and adds that smoky vibe. My family begs for this every holiday.
• Jalapeno Poppers: Stuff peppers with cream cheese, wrap ‘em in bacon, and bake. Spicy, creamy, smoky—heaven. I mess up the portions every time ‘cause I eat half before servin’.
• Filet Mignon Fancy: Wrap a steak in bacon for a next-level dinner. The fat from the slab seeps into the meat, makin’ it unreal. Did this for a date night—total win.
• BLT Salad: Slice some thick cuts, toss ‘em in a salad with lettuce and tomato. It’s a classic with a twist. I drizzle mine with ranch ‘cause I’m basic like that.
• Bacon & Egg Cups: Line muffin tins with thin slices, crack an egg in, bake. Perfect grab-and-go breakfast. I add cheese sometimes ‘cause why not?

These ain’t just recipes—they’re proof this bacon’s a star player. You can get wild with it, and it always delivers.

Where Can Ya Get Platter Style Bacon?

So, you’re sold—where do ya snag this stuff? It ain’t always at your corner store, but it’s worth the hunt. I’ve tracked down slabs in a few spots, and here’s what I’ve learned.

• Local Butchers: Hit up a butcher shop or specialty meat market. They often got slabs or can order ‘em for ya. I’ve had luck chattin’ with the folks behind the counter—they know their stuff.
• Online Retailers: Plenty of places ship it straight to your door. Look for ones with good reviews, though, and check shippin’ costs. Some got minimum orders, so plan ahead if you’re stockin’ up.
• Farmers Markets: If you’re near rural spots, farmers markets sometimes got local slabs. Nothin’ beats that farm-fresh vibe, and you’re supportin’ small biz.
• Specialty Grocers: Higher-end stores or ones focusin’ on local goods might carry it. I’ve stumbled on some killer slabs just browsin’ around.

Store it right—fridge or freezer—‘til you’re ready to slice. Trust me, once ya got a slab in hand, you’ll be itchin’ to cook it up.

Why You Gotta Try Platter Style Bacon Today

I ain’t just blowin’ smoke here—platter style bacon’s a whole mood. It’s about takin’ control, elevatin’ your food game, and savorin’ somethin’ a lil’ more special than the everyday. Whether you’re fryin’ it for a lazy Sunday brekkie or wrappin’ a fancy steak for date night, this stuff brings somethin’ extra to the table.

I’ve been hooked since I first sliced into a slab, and I bet you will be too. It’s like discoverin’ bacon all over again—raw, real, and packed with flavor. Plus, there’s somethin’ satisfyin’ about cuttin’ it yourself, like you’re part of the process.

So, next time you’re plannin’ a meal, don’t settle for the same ol’ strips. Hunt down a slab, get creative, and watch how it turns a regular dish into a freakin’ masterpiece. Got a fave way to use it? Drop a comment—I’m always down for new ideas. Let’s keep this bacon party rollin’!