How Much Does a Slab of Bacon Weigh? A Guide to Buying and Cooking Bacon Slabs

Bacon is one of the most beloved breakfast foods across America. The salty, smoky flavor of crispy bacon complementing eggs pancakes biscuits, and more is hard to resist! While many people are used to buying pre-packaged bacon slices or strips from the grocery store, an increasingly popular option is buying bacon in bulk in slab form from a butcher shop or meat market. But how much does a full slab of bacon actually weigh? Read on for a complete guide to bacon slabs including average weight, pricing, storage, preparation, and cooking tips.

What is Slab Bacon?

Slab bacon refers to a large, rectangular cut of pork belly that has been cured and sometimes smoked. It usually weighs between 8-12 pounds. Slab bacon allows cooks to custom slice the bacon themselves into small or large pieces depending on the recipe. It provides more versatility and value compared to pre-packaged bacon.

Pork belly is the cut of meat from the underside of a pig that contains both fatty and lean portions in streaks. This is cured using salt, sugar, nitrates, and other seasonings to preserve it and add flavor. The curing process takes 4-10 days. Smoking is optional and adds another layer of flavor. The result is a seasoned, raw slab of bacon ready for cooking.

Average Weight of a Slab

The average weight of a full slab of bacon is 8 to 12 pounds. However, slabs can range from as small as 5 pounds to as large as 20 pounds The slab dimensions are usually about two feet long by one foot wide, forming a large rectangle.

For consumers buying just part of a slab, common sizes include:

• 5 pound slab
• 1/2 slab (4-6 pounds)
• 1/4 slab (2-3 pounds)

Larger families, restaurants, and food service businesses are more likely to purchase full 8-12 pound slabs. Smaller households may prefer getting a half or quarter slab. The thick cut style of bacon makes a little go a long way compared to thin slices.

I often buy 6-8 pound slabs to feed my family of four. We slice off what we need each week and freeze the rest. Even the smaller sizes provide enough bacon for several packages of slices.

Slab Bacon Pricing

The price of slab bacon is generally $3 to $7 per pound. Larger slabs are sometimes cheaper per pound compared to smaller slabs or packages.

For an 8-12 pound slab, most consumers report prices between $25 and $60 total. However, pricing can vary significantly based on:

• Type of bacon – flavored, applewood smoked, etc.
• Quality rating – prime, choice, select
• Source – artisanal, commodity, organic, etc.
• Fat content – leaner bacon costs more
• Where it was purchased – big box, butcher shop, direct from farm, etc.

I usually pay around $45 for an 8 pound slab of applewood smoked bacon from my local butcher. That lasts almost 2 months for my family cooking bacon 1-2 times per week. Purchasing bacon by the slab offers big savings compared to 12 oz packages of bacon slices!

Benefits of Buying Slab Bacon

There are several advantages to purchasing bacon in slab form:

• Cost savings – Buying a full slab is cheaper per pound than packaged bacon strips. You can cut the bacon to any thickness desired.

• Custom slicing – Bacon can be cut thick or thin depending on intended use. Fit long strips on sandwiches or cut lardons for soups and stews.

• Versatility – Large chunks can be used for seasoning meats. Pieces of all sizes work for recipes.

• Storage – Vacuum sealed freezer bags prevent freezer burn better than freezer wrapped packages.

• Freshness – Comes straight from the butcher/meat market. Not factory processed and packaged.

For those who cook bacon frequently, buying whole slabs and slicing at home makes more sense than paying premium prices for thin pre-sliced packages.

How to Store Slab Bacon

Properly storing slab bacon is important to maintain freshness and prevent spoilage or rancid flavors. Follow these tips:

• Keep refrigerated at all temperatures below 40°F. Place on a rimmed tray to catch drips.

• Use within 5-7 days for peak freshness. Freeze the rest if not using quickly.

• To freeze, wrap tightly in freezer paper or plastic wrap first. Then place in freezer bags or airtight containers.

• Portion into manageable sizes before freezing if you won’t use a large piece at once.

• Frozen bacon keeps 6 months to 1 year at 0°F or below. Thaw overnight in fridge before using.

• Watch for signs of spoilage like slimy texture, unpleasant odors, or greenish tinge. Discard if bacon has spoiled.

With proper refrigeration and freezing, you can enjoy bacon slab convenience and savings without waste.

How to Prepare Slab Bacon

Working with slab bacon is slightly different than thin sliced bacon strips. Follow these tips:

• Place the slab on a clean cutting board or tray to catch drips. Have a sharp knife ready.

• Decide on the size pieces you need. Cut slices, strips, chunks, or lardons as desired.

• For bacon bits, cut into 1/4″ or smaller cubes. Or use a chef’s knife to finely dice pieces.

• Separate slices with parchment paper or wax paper before freezing. This prevents them from sticking together.

• For fetch chunks, cut 1″ thick slices and cut in half. Or make them any size that fits your recipe.

• Sanitize knife, cutting board, tray, and hands when done to prevent cross-contamination.

Start with properly chilled bacon straight from the fridge. Slice bacon pieces about 1/8 – 1/4 inch thick for the best results cooking.

How to Cook Slab Bacon

Slab bacon can be prepared using all the usual bacon cooking methods:

• Skillet – Fry slices or strips in a skillet over medium heat until crispy. Turn frequently and drain on paper towels.

• Oven – Bake bacon slabs or slices at 400°F on a rimmed baking sheet for 12-20 minutes depending on thickness.

• Microwave – Place slices between paper towels and microwave in 30 second intervals until desired crispness.

• Grill – Grill thick bacon slices over direct medium heat, turning once. Can also wrap around skewers.

• Air Fryer – Cook at 400°F for 8-12 minutes, shake basket occasionally. Sprinkle with brown sugar for candied bacon.

• Stovetop – Boil thick chunks in soups, stews, beans, and greens to add flavor.

The best internal temperature for cooked bacon is 145°F-165°F when tested with a meat thermometer. For safety, always cook until crispy.

Cook Time by Thickness

To estimate cook times, keep thickness in mind:

• Thin sliced (1/16”): 1-3 minutes
• Regular sliced (1/8”): 2-5 minutes
• Thick sliced (1⁄4”): 6-12 minutes
• Thick chunk (1”): 15-20 minutes

Thinner bacon becomes crispy faster than thick chunks. Cook chunks over lower heat to render the fat without burning. Test for doneness before removing.

Tips for Perfect Bacon Every Time

Cooking slab bacon at home results in deliciously fresh flavored bacon when you follow a few tips:

• Start with very cold, firm bacon straight from the fridge. Do not let sit at room temperature.

• Choose a heavy skillet or baking sheet to promote even cooking. Avoid flimsy pans.

• Preheat skillet to medium or bake at 400°F. Do not cook over high heat.

• Cook the fatty side down first. The fat helps cook the bacon evenly.

• Turn frequently to prevent sticking and burning.

• Cook until bacon is fully browned and crispy for food safety and best texture.

• Drain on paper towels. Do not stack slices or they’ll steam.

• Let bacon slightly cool before eating. The crispy texture will set as it cools.

• Save bacon drippings in the fridge to use for cooking other foods.

Cooking your own slab bacon takes a little practice but soon you’ll be making diner-worthy bacon at home every time!

Popular Recipes Using Bacon Slabs

A few tasty ways to use up a bacon slab:

• BLT sandwiches with thick bacon slices
• Bacon, egg, and cheese breakfast tacos
• Bacon onion cheddar beer bread
• Twice baked potatoes with bacon chunks
• Bacon wrapped smoked sausages
• Creamy white bean and kale soup with lardons
• Brussels sprouts and bacon sheet pan dinner
• Bacon avocado salad with hard boiled eggs
• Bacon wrapped pork tenderloin
• Bacon maple sriracha roasted carrots

With a stockpile of beautifully thick bacon slices in the freezer, so many possibilities open up!

Is Buying Bacon by the Slab Worth It?

For bacon lovers, purchasing whole slabs offers clear advantages over packaged bacon strips:

Savings – Buying 8-12 pounds at once costs significantly less per pound than 12 oz packages.

Convenience – Always have bacon ready with vacuum sealed frozen slices and chunks on hand.

Customization – Cut thick or thin strips, chunks, lardons, or bits to suit any recipe.

Freshness – Much fresher and nicer texture than factory packaged bacon.

Flavor – Cook your bacon exactly how you like it without compromises.

While it does require some prep work up front, the effort pays off in savings and amazing homemade bacon flavor. For my family, buying slabs is definitely worth it! We average at least 2 pounds of bacon consumed per week. Purchasing by the slab saves me around $150-200 per year compared to buying packages.

In my opinion, any household that cooks bacon more than once or twice a month should consider purchasing bacon slabs. The upfront investment on a 8-12 pound slab leads to big rewards in convenience, cost savings, and customization all year long.

So next time you’re shopping for bacon, skip the skinny slices and check the butcher counter for satisfying, thick slabs you can cut yourself at home! Enjoy exceptional bacon flavor for breakfasts, sandwiches, salads, mains, and more.