Make It Tonight: Harvest Meats Sliced Bacon

March 24, 2020

Ahh, bacon. It’s the smoky and crispy fried pork meat that has legions of devoted fans. After all, you don’t see fans of steak or salmon wearing T-shirts or socks emblazoned with their dinner choices, but bacon has become a banner we can all get behind.

That may be due to the fact bacon is among the most versatile of foods. It can be eaten on its own, as a side dish to a meal, or as a flavourful ingredient in recipes like pasta, egg dishes or on sandwiches.

Bacon is salt-cured pork and it can come from several different cuts of meat. Most often it’s taken from the pork belly, but less fatty versions can come from back cuts.

Each and every bacon fan has their preferred method for cooking bacon, and truthfully whether you pan-fry it, bake it in the oven, or use the microwave, it always turns out great. By the way, you can also use leftover bacon fat as an ultra flavourful cooking oil: it makes killer roasted potatoes, you can brown meats in it for a hint of smokiness, or toss lackluster vegetables in it for a new layer to your dishes.

Bacon’s history goes back quite far. Before bacon was commercially produced, which really only came about near the end of the 1800s, it was often made on family farms for local consumption.

No need to trouble yourselves with the salting, the curing and the slicing; pick up a package of Harvest Meats Sliced bacon and use it as our key ingredient this week. Whether you want to make something fast, something for the family or a big bacon feast, these recipes are your guide.

Savour Saturday lunch by making a Double Bacon BLT, surprise the kids with Bacon & Egg Breakfast Pizza, or serve up a feast fit for a crowd and make our Bacon & Egg Pasta, which is a simpler twist on a fussy Spaghetti Carbonara.

Wk11 MIT Harvest Meats bacon pizza blogBacon & Egg Pizza


1 lb. pizza dough, thawed if frozen
4 - 6 bacon slices, chopped
1 - 2 cups baby spinach, torn
1 cup tomato sauce or puree
2 grated mozzarella
4 eggs


Preheat the oven to 450˚F. Divide the dough into four and roll, toss or press each into an 8-10 inch circle. Place on two floured or parchment-lined baking sheets.

Meanwhile, cook the bacon in a skillet until crisp, adding the baby spinach to the pan for the last minute of cooking, so that it just wilts. Spread tomato sauce over each pizza crust and top with the bacon-spinach mixture and mozzarella cheese. Bake for 8-10 minutes, until the pizzas are pale golden. Remove from the oven and crack an egg onto the surface of each pizza; return to the oven for 6-7 minutes, until the eggs are just set, but the yolks are still runny.

Three Make It Tonight recipes for Harvest Meats Sliced Bacon

Fast MIT

Double Bacon BLT

Fancy MIT

Bacon & Egg Breakfast Pizza

Family MIT

Bacon & Egg Pasta



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