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Signature SELECT Bacon Applewood Smoked Thick Cut - 3 Lb
Bacon, Applewood Smoked, Thick Cut
Quality guaranteed. Per 1 Pan Fried Slice: 80 calories; 2 g sat fat (10% DV); 250 mg sodium (11% DV); 0 g total sugars. US inspected and passed by Department of Agriculture. Serving suggestion. www.betterlivingbrandsLLC.com. SmartLabel: Scan for more food information.
Ingredients
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Serving Size: 1pan fried slice Servings Per Container: about 31 |
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| Calories | Amount Per Serving
80 |
% Daily Value |
|---|---|---|
| Calories from Fat | Amount Per serving (-) | |
| Total Fat | Amount Per serving 7g | 9% |
| 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 15mg | 5% |
| Sodium | Amount Per serving 250mg | 11% |
| Potassium | Amount Per serving 0 | 2% |
| Total Carbohydrate | Amount Per serving 0g | 0% |
| Dietary Fiber | Amount Per serving 0g | 0% |
| Total Sugars | Amount Per serving 0g | |
| Added Sugars | Amount Per serving (-) | |
| Protein | Amount Per serving 5g | 0% |
| Calcium | 0% | |
| Iron | 0% | |
Cure with: Water, Salt, Sugar, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite.
Product Attributes
Directions
Cook thoroughly. Cooking Instructions: To Skillet Cook: Fry bacon on medium setting to desired crispness, turning often. A thermometer cannot be used to probe bacon due to inadequate depth of the product. For food safety cook all pork products to a minimum of 145 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. Perishable. Keep refrigerated.
Disclaimer
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