Tracing the Source of Big Buy Bacon Where Does This Budget Brand Come From?
Bacon is a breakfast staple loved by millions. But with premium artisanal bacons costing upwards of $10 a pack, many shoppers turn to cheaper brands like Big Buy to get their bacon fix.
If you’ve picked up Big Buy’s low-priced bacon at the grocery store you may wonder – where exactly does this budget bacon come from?
In this article, we’ll uncover the origins of Big Buy bacon and how it’s made.
Introducing Big Buy
Big Buy is a generic grocery store brand owned by SuperValu, one of the largest supermarket chains in America. Their business model focuses on affordable prices for budget-conscious shoppers.
Under the Big Buy label, SuperValu sells basic staples like bread, eggs, milk, cereal, canned goods and bacon. By minimizing marketing costs and fancy packaging, Big Buy can offer lower prices than national brands.
Big Buy bacon comes in a no-frills yellow and black package. A 1 lb pack typically costs around $3-4, significantly cheaper than premium bacon.
With little information on the packaging, Big Buy bacon feels like a bit of mystery meat. Let’s break down what exactly you’re getting when you buy this economical breakfast meat.
Where Does Big Buy Source Their Pork?
Big Buy doesn’t raise their own pigs or operate their own slaughterhouses. Instead, they buy pork from large commodity pork processors like Smithfield and Tyson.
These companies use the factory farming model to raise pigs as efficiently as possible. Pigs are kept indoors in crowded pens and fed grain-based diets. The use of growth hormones and antibiotics is standard practice.
Critics argue this intensive confinement model prioritizes low costs over animal welfare. However, it allows Big Buy to purchase inexpensive pork.
How Big Buy Bacon Is Made
The pork that Big Buy purchases heads to processing plants for curing and preparation. The bacon is mass-produced in an assembly line fashion designed for speed and volume.
Here is the typical industrial process for making Big Buy bacon:
- Bellies injected with brine containing nitrites, salt, sugar, and liquid smoke
- Bellies cured for 24-48 hours
- Sliced and packaged for shipment to stores
Rather than traditional slow smoking over wood, Big Buy bacon is quickly cooked in gas ovens. This reduces costs but results in less smoky flavor.
Overall, Big Buy’s ultra-efficient process lacks the quality and craftsmanship of artisanal bacons. But it gets the job done on a budget.
Big Buy Bacon Nutrition Facts
When buying any food, it’s smart to read the nutrition label. Here are the macros per serving for Big Buy bacon:
- 60 calories
- 5g fat (2g saturated)
- 0g carbs
- 3g protein
- 170mg sodium
As expected, the fat and sodium levels are quite high. Bacon is tasty but should be enjoyed in moderation as part of a balanced diet. Those with heart disease or high blood pressure should limit their intake.
If seeking a healthier option, look for low-sodium bacons with no added nitrites or nitrates. Uncured turkey or beef bacon are other alternatives. But for overall nutrition and price, Big Buy hits the mark for a mass-market bacon.
Pros and Cons of Big Buy Bacon
Every food has its advantages and disadvantages. Here’s a quick rundown of what you can expect from Big Buy bacon:
Pros:
- Inexpensive
- Widely available
- Has real smoky bacon flavor
- Cooks up crispy
Cons:
- Made from factory farmed pork
- Contains sodium nitrite
- Higher in sodium than premium brands
- Less richly flavored than artisanal bacon
As you can see, Big Buy isn’t the highest quality bacon out there, but it satisfies bacon cravings on a budget.
Paying More for Premium Bacon
Of course, you get what you pay for. And the rock-bottom price of Big Buy means compromises on ingredients, curing methods and flavor.
Bacon lovers willing to pay a little extra can find premium bacons made traditionally using natural ingredients and heritage breed pork.
Some artisanal bacon brands to look for include:
- Niman Ranch
- Pederson’s Natural Farms
- Pete & Gerry’s Organic Bacon
- Vermont Smoke & Cure
- Carlton Farms
Expect to pay $8 to $12 per pound for higher-end bacon made the proper way without shortcuts. The rich, smoky taste makes it worth it for many.
The Bottom Line on Big Buy Bacon
Big Buy allows cash-strapped shoppers to enjoy bacon at a bargain basement price point. While not as flavorful or high-quality as premium brands, it satisfies bacon cravings on a budget.
Made via mass-production by pork industry giant Smithfield, Big Buy bacon lacks the artisanal craftsmanship of specialty producers. But for shoppers prioritizing price over ingredients and methods, it hits the spot.
So next time you pick up a pack of Big Buy bacon, know that it’s a mass-market product pumped out quickly to meet America’s voracious appetite for this tasty pork product. Slapping it between some bread with eggs makes for a classic, no-frills breakfast.
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FAQ
What brands of bacon are nitrate free?
What is the healthiest bacon to buy?
Is Smithfield a good brand of bacon?
Where does American bacon come from?
American bacon, often just referred to as ‘bacon’ in the United States, is sourced primarily from the belly of the pig. This cut is fatty, which results in the crispy texture many crave when they think of frying up a strip of bacon. The high fat content in American bacon leads to its characteristic sizzle in the pan.
What is real bacon?
With the exception of specialty products like turkey bacon that seek to imitate traditional pork bacon, real bacon is made from pork. Unlike some other types of pork you might purchase from the butcher or supermarket, bacon isn’t defined by being from a specific cut of meat.
What is bacon & how is it made?
Before diving into the origins of bacon, let’s define what bacon actually is. Bacon is a type of salt-cured pork that can be made from various cuts of the pig, most commonly from the belly. It’s typically sliced thin, then either pan-fried, baked, or grilled until it achieves that irresistible crispy texture.
When was Bacon first made?
Historians believe that bacon as we know it today became a staple of the Western diet around the 1600s, but a recent archaeological discovery in Hallstatt, Austria, suggests that cured pork has been around since before the founding of Rome. Experts say the Austrians were probably the first people in Europe to start making bacon on a large scale.