There is something special about Duroc pork. It is a heritage breed we choose here at Creamery Creek because they're known for superior marbling. Bonus that the bacon has a richer flavor and a more tender texture than what you'll find in a standard grocery aisle.
To honor that quality, the best way to cook it isn't in a splashing pan, but in the oven.
Hear me out.
Baking bacon allows the fat to render slowly and evenly, ensuring every slice is perfectly crisp without the burnt edges or rubbery centers.
Why Bake Your Bacon?
• Consistency: Every slice cooks at the same rate.
• No Mess: Say goodbye to grease splatters on your stovetop.
• Scale: You can cook a whole pound (or two) at once, which is essential for big weekend breakfasts.
Bakin' Bacon Recipe
Prep time: 2 minutes
Cook time: 15–20 minutes
Yields: As much as you can fit on the tray!
What You'll Need
• Duroc Pork Smoked Bacon: Thick-cut is highly recommended to appreciate the marbling.
• Large Rimmed Baking Sheet: To catch the drippings.
• Parchment Paper or Aluminum Foil: For easy cleanup.
• Wire Cooling Rack (Optional): If you want extra-crispy results by allowing heat to circulate under the meat.
Instructions
1. Preheat: Set your oven to 400°F.
2. Prepare the Pan: Line your baking sheet with foil or parchment. If using a wire rack, place it inside the pan. (Or don't, that's me!)
3. Lay it Out: Arrange the Duroc slices in a single layer. They can be close together, but don't let them overlap, or they will stick and cook unevenly.
4. Bake: Place the pan in the oven. Start checking at the 15-minute mark. Depending on the thickness of the cut and your crispness preference, it may take up to 20 minutes.
5. Drain: Once it reaches a deep golden brown, remove the pan. Use tongs to transfer the slices to a plate lined with paper towels to soak up any excess fat.
Pro-Tips for Heritage Pork
• Don't toss the liquid fat left in the pan. Filter it into a glass jar and keep it in the fridge. Because Duroc fat is so flavorful, it's incredible for frying eggs or roasting Brussels sprouts later in the week. (Tip: our Duroc Pork Smoked Bacon Ends and Pieces are perfect for rendering down a big batch of cooking fat.)
• For even better fat rendering, place the bacon in a cold oven and then turn the heat on. This allows the fat to melt slowly as the oven temperature rises.
• Since Duroc pork has a natural sweetness, try dusting the slices with a little cracked black pepper or a tiny pinch of brown sugar before baking to enhance the "dry-aged" depth of flavor.
How do you prefer your bacon, shatter-crisp or with a bit of a chew?
Do you make your bacon this way?
And if you love Duroc as much as we do, our Duroc Bacon Wrapped Dry Aged Beef Tenderloin Filet is worth every minute in the oven too.
Xoxo,
Louisa
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