Cured.
Uncured.
Dry cured.
It’s easy to be confused about your bacon choices, but it’s a whole lot less complicated than it sounds.
Curing is simply the process of preserving meat. In that sense, all bacon (even if it’s labeled “uncured”) is actually cured.
As far as the curing process itself, there are two types: wet cure and dry cure.
Wet curing involves mixing salt along with other seasonings in water and allowing the bacon to sit immersed in the mixture for a long period of time. It is also known as brining. This not only preserves the meat, but also helps it retain moisture.
Dry curing is done by rubbing the exterior of the meat with a blend of ingredients and allowing it to sit in its own juices for a long period of time, without the addition of water. Dry curing typically results in a deeper, more robust flavor profile.
At Fletcher’s, our brand was originally built on dry cured bacon. As an industry innovator, nobody was able to duplicate the superior flavor of Jack Fletcher’s proprietary seasoning blend and curing technique, and even though they sold a variety of cooked and smoked meats, it was the bacon that ended up making Fletcher’s a household name.
We think you deserve to enjoy the same flavor that made Fletcher’s famous, which is why we still take the care to offer you our Dry Cured bacon. It’s made with the same recipe that built our reputation, and finished over natural hickory wood chips to remind you how bacon should really taste.
We’re honored to be part of such a rich (and flavorful) 100-year legacy, and proud to offer a bacon for every palate. If you’ve never tried our Dry Cured variety, we invite you to give it a try. Pick up a package of the bacon that made us famous and taste the dry cure difference for yourself.
