How Many Strips of Bacon are in a Kilo? A Detailed Look at Bacon Sizes and Quantities

Bacon is one of those foods that just about everyone loves. The salty, smoky flavor is hard to resist! But when it comes to buying bacon things can get confusing. Specifically how many actual strips of bacon come in a kilo? The answer depends on a few factors. In this article, we’ll break down everything you need to know about bacon sizes and quantities so you can figure out exactly how much bacon you’re getting.

An Overview of Bacon Sizes

Bacon comes in a few different cuts, thicknesses, and sizes. Here’s a quick rundown:

• Regular or thin-cut bacon – The most common size. Slices are around 0.062 inches thick

• Thick-cut bacon – As the name suggests, slices are much thicker at 0.1 inches or more.

• KR bacon – A premium Australian bacon around 0.4 inches thick and very meaty.

• Streaky bacon – Has long slices with fat streaks running through it.

• Back bacon – Comes from the pork loin with little fat.

• Pancetta – An Italian bacon that is salt-cured but not smoked.

So as you can see, there can be a lot of variation in exactly how thick a slice of bacon is. This will impact the number of slices you get per kilo.

How Many Slices in a Kilo of Bacon?

Now for the million dollar question – how many strips will you actually get in a kilo of bacon? Here’s a rough estimate:

• Regular or thin-cut bacon – 32-40 slices
• Thick-cut bacon – 16-20 slices
• KR thick-cut bacon – 10 slices
• Back bacon – 15-20 slices

However, these numbers are just estimates. The exact amount can vary quite a bit based on:

• Fat content – Fattier cuts like streaky bacon weigh less than lean back bacon slices.

• Moisture content – Fresh bacon contains more water weight.

• Cooking method – Frying bacon removes moisture, lowering the cooked weight.

• Brand – Each brand slices their bacon a bit differently.

• Butcher vs. pre-packaged – Sliced-to-order bacon varies more in size.

• Curing method – Dry-cured bacon shrinks more than wet-cured.

So the total number of strips you get per kilo can fluctuate. When buying bacon in bulk, focus more on the total weight than the slice count.

Buying Bacon in Bulk

For bacon lovers, buying in bulk often saves money. Here are some tips:

• Look for case discounts when you purchase 20+ cases. You can mix and match products.

• Store bulk packs of 40-45 slices in the freezer. Separate into smaller portions.

• Cube bacon to use as lardons for soups, salads and more. It freezes well.

• Ask your butcher for ends and pieces of bacon for a discount. Great for cooking.

• Consider buying a whole pork belly and slicing it yourself for maximum value.

• Mix different bacon flavors like maple, brown sugar or applewood-smoked for variety.

Buying and freezing bacon in bulk ensures you always have some ready for breakfasts, BLTs, potato dishes and more!

Cooking and Storing Bacon

To get the most out of your bacon, proper cooking, cooling and storage are key:

• Bake bacon in the oven at 400°F for even cooking without splatter.

• Drain bacon on paper towels after cooking to remove excess grease.

• Resist the urge to cover cooked bacon. It will lose its crispiness.

• Let bacon cool completely before refrigerating in a sealed container.

• Freeze extra cooked bacon to reheat later in the oven or microwave.

• Raw bacon keeps 7-10 days in the fridge. If freezing, wrap well in plastic then foil.

• Thaw frozen bacon overnight in the fridge before cooking. Don’t thaw at room temp.

Following these tips will help you get the most mileage from a kilo of bacon. The exact number of slices may vary, but you’ll get plenty of delicious breakfasts!

Different Types of Bacon to Try

While regular sliced bacon is by far the most popular, consider branching out to these other kinds:

Pancetta

This Italian bacon is salt-cured like prosciutto but not smoked. It has a rich, meaty flavor. Use it to add flavor to pasta, pizza and more.

Turkey Bacon

For a leaner option, turkey bacon has fewer calories and fat. The texture is a bit different from pork but still tasty.

Canadian Bacon

Also called back bacon or peameal bacon, this lean cut comes from the pork loin. It’s thicker than regular bacon.

Jowl Bacon

From the cheek of the pig, jowl bacon is similar to cheek meat. It’s extremely fatty which makes it perfect for collard greens.

Lardo

Cured pork fatback, lardo is nearly 100% fat. A little goes a long way to add rich flavor to dishes.

The bacon world extends far beyond just regular breakfast strips. Try some of these specialty kinds to change up your usual routine.

How to Make Your Own Bacon

If you’re feeling adventurous, you can even make your own bacon at home. You’ll need:

• Pork belly, jowl or other cuts like pork shoulder
• Curing salt blend
• Spices and flavorings (optional)
• Smoker or oven
• Meat slicer (helpful but not essential)

The basic process is:

1. Trim pork and cut into slabs if needed.
2. Make curing brine and submerge pork for 7-10 days.
3. Rinse pork, apply spices, and rest in fridge 1-2 days.
4. Hot smoke pork for 4-12 hours until 150°F internal temp.
5. Chill smoked pork fully then slice into bacon strips.

With some time and effort, you can customize bacon with exactly the flavor, thickness and cut you want. Get creative with ingredients like bourbon, coffee, brown sugar and more in the cure or rub.

Bacon-Related Recipes to Try

Once you’ve got a good supply of bacon, there are endless recipe options for putting it to use:

• Classic BLT sandwich
• Bacon-wrapped jalapeño poppers
• Bacon-topped mac and cheese
• Brussels sprouts with bacon lardons
• Candied bacon
• Bacon pancakes
• Bacon explosions (bacon-wrapped meatloaf)
• Bacon, lettuce and tomato pasta
• Bacon and goat cheese stuffed mushrooms

And so many more! Virtually any dish can be improved by adding some crispy, salty, smoky bacon.

Bacon Nutrition Facts

Like most cured and processed meats, bacon is high in sodium and saturated fat. A few health precautions:

• Limit bacon as a regular part of your diet. Use it as more of a special treat.

• Opt for leaner back bacon or turkey bacon over fattier cuts.

• Drain fried bacon well and blot with paper towels to remove excess grease.

• Watch your portion sizes. 2-3 strips are plenty for most people.

As with most foods, enjoying bacon in moderation as part of an overall balanced diet is key for health.

Fun Bacon Facts

Let’s end this bacon bonanza with a few tasty fun facts:

• Bacon comes from the belly, back, sides or jowls of pigs. Never their legs or rear!

• Americans consume over 1.5 billion pounds of bacon annually.

• 65% of bacon is consumed at breakfast time.

• Actor Kevin Bacon’s last name inspired the term “Six Degrees of Kevin Bacon” linking him to other actors.

• Elvis Presley’s favorite sandwich was fried peanut butter, banana and bacon.

• September 3rd is International Bacon Day!

• Pigs do not actually sweat, meaning they produce “bacon grease” not “pig sweat.”

Hopefully this article gave you all the details you need to master buying, cooking and enjoying bacon. It’s one of the most universally loved foods for good reason – that smoky, salty, umami flavor just can’t be beat. Whether you enjoy bacon with breakfast, on a burger or crumbled on a salad, knowing how much you’re getting in a kilo will help you get the most of this tasty treat!