HORMEL® Black Label Bacon Takes Over the Griddle

For professional kitchens running high-volume breakfast services or outdoor catering operations, bacon is a high-demand protein that requires careful attention. Cooking bacon on a flat-top griddleGriddleA flat heated cooking surface used for foods such as pancakes, eggs and burgers. offers distinct operational advantages, especially when using premium, never-frozen pork belly. During the Blackstone Social Summit, the Griddle Crew showcased how HORMEL® Black Label Original Bacon performs under direct flat-top heat, demonstrating the value of ingredient quality in high-heat environments.

The Advantage of Never-Frozen, Hand-Trimmed Bacon

Using fresh, never-frozen bacon is not just about flavour; it is a matter of physical performance on the griddleGriddleA flat heated cooking surface used for foods such as pancakes, eggs and burgers.. Frozen pork bellies develop ice crystals that rupture cell walls. When these frozen slices hit a hot flat-top, they release excess moisture, causing the bacon to steam in its own water rather than searSearTo expose food to high heat to develop a browned exterior.. This steam results in uneven cooking, curling, and significant product shrinkage.

By contrast, fresh, hand-trimmed bacon retains its cellular integrity. When laid on the griddleGriddleA flat heated cooking surface used for foods such as pancakes, eggs and burgers., it flat-lines immediately, ensuring maximum contact with the cooking surface. The hand-trimming process also guarantees a balanced ratio of fat to lean meat, preventing dry, overcooked patches or greasy, under-rendered strips. This consistency is vital for chefs who need reliable cook times and uniform plate presentations.

Mastering Fat Rendering and Heat Zoning

The flat-top griddleGriddleA flat heated cooking surface used for foods such as pancakes, eggs and burgers. is the ultimate tool for handling naturally hardwood smoked bacon because of its expansive surface area and zoning capabilities. To achieve the perfect balance of crispy fat and tender meat, chefs must manage the rendering process carefully.

Instead of blast-cooking the strips on high heat, which scorches the outside while leaving the interior fat unrendered, a medium-heat zone should be established. Laying the bacon on a medium surface allows the fat to melt gradually, lubricating the griddleGriddleA flat heated cooking surface used for foods such as pancakes, eggs and burgers. and crispening the meat in its own rendered oils. Once the initial renderRenderTo slowly heat fatty tissue so that its fat melts away. is complete, the bacon can be moved to a cooler holding zone to finish crisping, while the rendered fat is scraped into a grease trap or reserved to cook accompanying items like eggs, potatoes, or flatbreads.