Best bacon in America is a search that lands on our product pages, because our bacon is named America’s Best. That is the product’s name, not a ranking, and this post explains what the label says about the bacon that carries it: the Heritage Duroc hog, two cures, applewood smoke, a thick cut, and the small family farms in our story.
We do not list judges or contests here, because our pages do not, and we do not rank other brands; we did a plain label comparison in best bacon brands. What follows is the product, the process page, the farms, and a Father’s Day note.
- What the name means
- The two bacon lines, side by side
- How it is made
- The hogs and the farms
- Questions people ask
Best bacon in America: what the name on our label means
Both of our bacon lines carry the name America’s Best: America’s Best Dry Cured Bacon and America’s Best Uncured Bacon. The name is on the product pages the way a brand name is, and the pages do not name a contest, a judge, or a year, so neither do we.
What the pages do say is specific. Each line is thick cut, slow smoked over real applewood, and crafted from Heritage Duroc pork raised on family farms, crate free and antibiotic free. The uncured line adds vegetarian fed, and those label facts are all the name stands for here.
The two bacon lines, side by side
| Line | America’s Best Dry Cured Bacon | America’s Best Uncured Bacon |
|---|---|---|
| Cure ingredients (product page) | Brown sugar, salt, black pepper, sodium erythorbate, sodium nitrite | Water, salt, turbinado sugar, celery powder |
| Cure type | Dry cured | Uncured, in USDA’s label sense: no nitrite added as a curing agent |
| Smoke | Real applewood | Real applewood |
| Cut | Thick cut | Thick cut |
| Packs | 12 oz packs, 6 or 8 to a box | 2.25 lb packs, 2 or 3 to a box; or 12 oz packs, 6 or 8 |
| Hogs | Heritage Duroc, family farms, crate free, antibiotic free | Heritage Duroc, family farms, crate free, antibiotic free, vegetarian fed |
| Availability | Check the product page | Check the product page |
“Dry cured” has a USDA meaning: the USDA bacon page says dry cured bacon “has a premeasured amount of cure mixture applied or rubbed onto the bacon belly surfaces,” with added sodium nitrite capped at 200 parts per million. “Uncured” has one too, and we explained both in uncured bacon vs cured bacon.
There is a third bacon in the shop, Peppered Uncured Bacon, which is the uncured line finished with cracked black pepper, in 12 oz packs. It does not carry the America’s Best name, so it sits outside this post.
How the bacon is made, from our process page
Our process page says we “use only hand-crafted rubs and traditional curing methods,” and that “dry aging, wood smoking, and simple blends of herbs and spices” are what give the meats their texture and taste. It also says: “Smoked for over 22 hours.” The page does not say where the smokehouse is or how big the batches are, so we do not either.
The wood is apple, per every bacon product page, and we wrote about what that does and does not tell you in applewood smoked bacon. Our older post on the artisanal bacon experience is the longer, warmer version of the same story.
The hogs and the farms behind the bacon
Our story page describes an Iowa pork producer working with a network of small family farms, raising hogs under “No Antibiotics Ever and crate-free production methods,” with regenerative farming practices as the bar. Our Porkology page adds that the hogs are never fed animal by-products and that there are no gestation crates or farrowing crates.
The breed is the Duroc, which Porkology calls a “175-year-old Duroc Heritage Breed.” “Heritage Duroc” is our product language for that history, not the Livestock Conservancy’s standard, which Duroc does not meet. Our older post on the four pillars of Vande Rose Farms puts the breed, quality, sustainability, and commitment together.
Father’s Day 2026 is Sunday, June 21. If the bacon is the gift, checkout lets you ship to a different address and add a gift message of up to 120 characters, the box is left at the door, and our shipping page carries the current schedule; we do not give an order by date because the page does not. The gift options are in bacon gift boxes.
Questions people ask about the best bacon in America
Who makes the best bacon in the US?
We do not rank brands. Ours is named America’s Best, and our label comparison of seven brands, ours included, is in the best bacon brands post.
Is “America’s Best” an award?
It is the product’s name on our pages. The pages do not cite a contest or judge, so we treat it as the name and describe the bacon by its label facts.
Who sells the best bacon?
Ours is sold in our own shop, shipped frozen with dry ice; each product page shows current availability. Our site does not name retailers, so we do not either.
What makes Vande Rose bacon different?
Heritage Duroc pork from crate free, antibiotic free family farms, a dry cure or an uncured celery powder cure, real applewood smoke, and a thick cut, all stated on the product pages.
The name is on the label; the facts are on the pages. Best bacon in America is the search; America’s Best is the product name; the hog, the cure, the smoke, and the farms are what the product pages describe, and that is all this post claims.
Check availability on America’s Best Dry Cured Bacon, or see the uncured line in the bacon category.