Hatfield Hardwood Smoked Bacon Reduced Sodium

Keep refrigerated. Vacuum packed. Cooking directions: ready in 5 minutes or less. After opening, use within 7 days. Wrap tightly after each use for protection from air. Microwave. 1. Place slices between paper towels on paper plate. 2. Microwave on high for 2 minutes or to desired crispness. Skillet: 1. Place slices in skillet and cook over medium heat. 2. Turn frequently, allowing slices to brown evenly on both sides. Broil: 1. Arrange slices on broiler pan. 2. Place in preheated broiler 3 to 5 inches from heat source. 3. Cook total of 3 minutes, turning slices once. Serving suggestions: crumble and add to a variety of recipes... casseroles, omelets, salads, soups, sandwiches, vegetables or pizza.

Description

Hatfield® Reduced Sodium Hardwood Smoked Bacon. For those who love bacon. 38% less sodium than our regular bacon. U.S. Inspected and passed by department of agriculture. Easy peel package.

Other Description

Sodium has been lowered from 290mg to 180mg per serving. Questions? Call toll free: 1-800-743-1191 Mon. - Fri. 8 AM - 4 PM. For great recipes visit hatfieldqualitymeats.com.

Nutrition Facts

Serving Size: 14.0 g

Servings per Container: 6

Energy	70
Total Fat	5 g
Saturated Fat	2 g
Trans Fat	0 g
Cholesterol	5 mg
Sodium	180 mg
Carbohydrates	0 g
Dietary Fiber	0 g
Sugars	0 g
Protein	5 g
Daily Percent Of Vitamin A	0
Daily Percent Of Vitamin C	0
Daily Percent Of Calcium	0
Daily Percent Of Iron	2

Ingredients

Cured with: Water, Salt, Potassium Chloride, Sugar, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite.

Warnings

Safe handling instructions:
This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions.
Keep refrigerated or frozen. Thaw in refrigerator or microwave.
Cook thoroughly.
Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry.
Keep hot foods hot. Refrigerate leftovers immediately or discard.

UPC

00070919022004