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John Morrell Rath Bacon - 12 OZ

John Morrell Rath Bacon - 12 OZ

Bacon, Hickory Smoked

US inspected and passed by Department of Agriculture. Since 1827. Fried (fried 3 minutes per side at 340 degrees F). www.johnmorrell.com.
Nutrition Facts

Serving Size: 2fried slices
Servings Per Container: about 7
Calories Amount Per Serving
100
% Daily Value
Calories From Fat Amount Per serving 80
Total Fat Amount Per serving 9g 14%
Saturated Fat Amount Per serving 3g 15%
Trans Fat Amount Per serving 0g
Polyunsaturated Fat Amount Per serving (-)
Monounsaturated Fat Amount Per serving (-)
Cholesterol Amount Per serving 10mg 3%
Sodium Amount Per serving 300mg 13%
Total Carbohydrate Amount Per serving 0g 0%
Dietary Fiber Amount Per serving (-) (-)
Sugars Amount Per serving (-)
Protein Amount Per serving 4g 0%
Vitamin A (-)
Vitamin C (-)
Calcium 0%
Iron 2%
Cured with Water, Salt, Sugar, Sodium Phosphates, Sodium Erythorbate, Sodium Nitrite.
Product Attributes
Directions Keep refrigerated. Bacon Cooking Instructions: To Fry: Place slices in unheated skillet. Cook over medium to medium high heat, turning occasionally, to achieve desired crispness. Drain on paper towels. To Bake: Place separated bacon slices on rack in shallow pan. Bake about 15 minutes in 400 degrees F oven to desired crispness. No turning necessary. To Microwave: Place bacon slices between paper towels on microwave safe dish. Cook on high power; 2 slices: 1-1/2 to 2 minutes, 4 slices: 2-1/2 to 3 minutes, 6 slices: 3-1/2 to 4 minutes, or until desired crispness. Microwave appliances vary, suggested cook time is based on a 1000 watt microwave. Times given are approximate. Product should reach a surface temperature of 200 degrees F. Safe Handling Instructions: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard.

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