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Hatfield Reduced Sodium Sliced Bacon - 16 OZ

Hatfield Reduced Sodium Sliced Bacon - 16 OZ

Bacon, Hardwood Smoked, Reduced Sodium

For those who love bacon. US inspected and passed by Department of Agriculture. Vacuum packed. 38% less sodium than our regular bacon. Sodium has been lowered from 290 mg to 180 mg per serving.
Nutrition Facts

Serving Size: 3slices
Servings Per Container: 6
Calories Amount Per Serving
% Daily Value
Calories From Fat Amount Per serving 45
Total Fat Amount Per serving 5g 8%
Saturated Fat Amount Per serving 2g 10%
Trans Fat Amount Per serving 0g
Polyunsaturated Fat Amount Per serving (-)
Monounsaturated Fat Amount Per serving (-)
Cholesterol Amount Per serving 5mg 2%
Sodium Amount Per serving 180mg 8%
Total Carbohydrate Amount Per serving 0g 0%
Dietary Fiber Amount Per serving 0g 0%
Sugars Amount Per serving 0g
Protein Amount Per serving 5g 0%
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 2%
Cured with: Water, Salt, Sugar, Sodium Phosphate, Hydrolyzed Soy Protein, Sodium Erythorbate, Sodium Nitrite.
Product Attributes
Directions Keep refrigerated. After opening, use within 7 days. Wrap tightly after each use for protection from air. Cooking: Ready in 5 minutes or less! Microwave: 1) Place slices between paper towels on paper plate. 2) Microwave on High for 2 minutes or to desired crispness. Skillet: 1) Place slices in skillet and cook over Medium heat. 2) Turn frequently, allowing slices to brown evenly on both sides. Broil: 1) Arrange slices on broiler pan. 2) Place in preheated broiler 3 to 5 inches from heat source. 3) Cook total of 3 minutes, turning slices once. 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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