Best bacon, according to chefs
Three picks, each tied to a named taster and a public source — from Matt Marcus, Gregory Collier, Michael Zentner, David Chang and 2 more. Recommendations come from thekitchn.com, bonappetit.com, pbs.org and eatthis.com.
Meats · The ranking
- 1Top pick
Nueske’s Applewood Smoked Bacon
Chosen by- Gregory CollierUptown Yolk
- Michael ZentnerMerci
- Matt MarcusTruth Be Told
“Punches well above its price point… uses real applewood and not just smoke flavor” (Collier).
- 2
Benton’s Smoky Mountain Country Bacon
Chosen by- Matt MarcusTruth Be Told
Also chosen by- Sean Brock · Chef · ex-Husk, Audrey (Nashville) source ↗
- David Chang · Founder, Momofuku source ↗
Extra-smoky and salty — Marcus renders it with alliums as a seasoning rather than eating it straight.
- 3
Niman Ranch Uncured Applewood Smoked Bacon
Chosen by- Andres KaiferChef · Customshop & Emmy Lou’s, Charlotte
Humanely raised pork. Kaifer: it has a “subtle smoke flavor and is uncured… well-balanced and super tasty.”
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Questions, answered
- What is the best bacon, according to chefs?
- MyTastr’s top pick is Nueske’s Applewood Smoked Bacon, chosen by Gregory Collier (Uptown Yolk); Michael Zentner (Merci); Matt Marcus (Truth Be Told). “Punches well above its price point… uses real applewood and not just smoke flavor” (Collier). Source: thekitchn.com ↗
- What are the other top picks for bacon?
- No. 2 is Benton’s Smoky Mountain Country Bacon, chosen by Matt Marcus (Truth Be Told). No. 3 is Niman Ranch Uncured Applewood Smoked Bacon, chosen by Andres Kaifer (Customshop, Emmy Lou’s). Each card above links to the original source.
- How does MyTastr choose these picks?
- Every pick is tied to a named chef, cookbook author or food expert and links to the public interview, panel or article it came from. We survey dozens, often hundreds, of top chefs, food writers and critics, and order reflects how often and how strongly a brand is recommended. Only organic recommendations count — paid endorsements don’t — and brands can’t buy a spot. Read how we pick.