Appleton Farms Fully Cooked Bacon Nutrition | Quick Facts

One serving of this cooked bacon usually lands around 70–80 calories with roughly 5–6 g fat, 4–6 g protein, and 260–320 mg sodium per 2–3 slices.

What You Get In Each Thin Slice

This store brand is sold pre-cooked and wafer-thin. Third-party databases list two snapshots from scanned labels: three slices at about seventy calories, and two slices at about eighty calories. The gap comes from serving weight and how much fat renders during reheating. In practice, one slice tends to land near twenty-three to forty calories, with two to three grams of fat and about two to three grams of protein per portion of two to three slices.

Because weights vary by batch, treat any calculator as an estimate and check the bag each time you buy it. Some listings show three slices, fifteen grams total, at seventy calories with roughly five grams fat and five grams protein, while another shows two slices, fifteen grams total, at eighty calories. Both make sense for extra-thin rashers.

Label Snapshots Reported Online

Serving	Calories	Notes
3 slices (about 15 g)	~70 kcal	Brand listing found via database scans
2 slices (about 15 g)	~80 kcal	Alternate scan; similar total weight
Per slice (very thin)	~23–40 kcal	Varies with weight and crispness

Close Variant: Appleton Farms Bacon Nutrition Facts Guide

The leaner feel comes from pre-cooking. Much of the fat drips off before the bag is sealed, which is why three wafer-thin strips can total fewer calories than three pan-fried slices from raw bacon. Generic pan-fried bacon data lists three slices near one-hundred-sixty to one-hundred-seventy calories with over six-hundred milligrams of sodium; the thin, ready-to-eat format trims that, but salt still adds up.

If you track sodium, a simple benchmark helps: the FDA caps daily sodium at less than 2,300 mg per day for adults. Two or three strips won’t blow the budget, yet bread, cheese, and sauces can nudge the total up by lunch.

Ingredients And What They Mean

The typical ingredient line reads pork, water, salt, sugar, smoke flavoring, sodium phosphates, sodium erythorbate, and sodium nitrite. Phosphates help retain moisture during cooking and reheating. Erythorbate supports color and nitrite stability. The added smoke flavor brings a consistent cured taste without long smokehouse time.

Processed meats are salty by design. Even with lower fat, the sodium density per bite can feel high. That’s the trait to watch when you build breakfasts or snack boards for anyone limiting salt.

How Serving Size Changes The Math

At home, people rarely stop at exactly the listed portion. Here’s a plain way to scale. If your bag lists three slices at seventy calories, two slices land near fifty-five to sixty calories; four slices, near ninety-five to one-hundred-ten calories. Protein rises roughly in step. Because the slices are thin, you get the smoky hit with less heaviness than thick cuts.

Sodium is the wildcard. Generic bacon often clocks around two-hundred milligrams of sodium per thicker slice. These wafer-thin pieces weigh less, so sodium per slice is lower, but a quick extra helping still pushes the milligrams up. The FDA’s interactive label guide marks twenty percent daily value per serving as high, which is a handy yardstick for packaged meats.

Better Ways To Plate It

Build A Breakfast That Balances

Pair the savory crunch with fruit, plain yogurt, or oats. Those add volume without extra salt. If you want eggs, scramble one whole egg with extra whites for more protein and less fat than doubling the yolks. Whole-grain toast adds fiber, which helps the meal feel complete.

Upgrade A Sandwich Without Extra Salt

Tomato, cucumber, avocado, and crisp lettuce add texture without sodium. Pick plain mustard or a thin swipe of light mayo. Choose bread that lists under one-hundred-fifty milligrams of sodium per slice. The bacon brings the seasoning; the rest can stay simple.

Smart Snack Ideas

Crumble a slice over cottage cheese, a baked potato, or a chopped salad. You’ll get a lot of flavor from a small amount. If you use packaged dressings, reach for ones labeled lower sodium and stick to the serving spoon.

Cooking Notes For Best Results

Microwave

Lay strips between paper towels on a microwave-safe plate. Short bursts help prevent scorching. Start with ten to fifteen seconds per slice. The goal is a gentle reheat, not a second full cook.

Skillet

Use a dry nonstick pan over medium heat. A minute or two brings back crisp edges. Tip the pan to drain rendered fat, then blot the slices. That small step trims calories per bite and keeps the texture snappy.

Air Fryer

Set three-hundred-fifty degrees Fahrenheit. Arrange a single layer. Check at the two-minute mark. These strips are thin; they can darken quickly. Pull when the color deepens and the fat has bubbled off.

How This Bacon Compares To Thicker Strips

Brand listings for fully cooked thin slices show fewer calories per three pieces than database values for three pieces of pan-fried bacon from raw. The reason is simple: weight. When three thin slices weigh fifteen grams total, the energy and salt will be far lower than three thick slices weighing thirty-four to thirty-six grams.

The upside is easy portion control. If you plan a salad or a BLT, count pieces, not guesses. That’s a steadier way to budget fat and sodium.

Portion Planner

Use this quick table to map common plate ideas to a rough total. The values assume thin, pre-cooked strips and basic add-ons. Adjust if you add cheese, dressings, or sauces.

Meal Ideas And Rough Totals

Plate	Calories (approx)	Notes
Breakfast: 3 strips + 1 egg + toast	~270–310	Egg ~70; toast ~80–110
BLT: 4 strips + veggies + bread	~350–420	Two slices of bread set the range
Salad topper: 2 strips crumbled	~55–60	Big flavor, light lift

Label Literacy That Helps

Scan serving size first, then %DV for sodium. Packaged meats swing from mild to very salty. The FDA’s materials set a daily target of less than 2,300 mg for adults and flag twenty percent daily value per serving as high—use those cues while you shop and plan.

Ingredient And Allergen Notes

This product is pork. Curing agents include sodium nitrite. If you’re preparing a platter for guests, label what’s pork and what’s turkey, and keep raw and ready-to-eat items on separate boards for food safety. The thin format reheats fast, which lowers the chance of smoke in small kitchens.

Buying Tips And Storage

Look for a flat, well-sealed bag. Store unopened per the package directions. After opening, move the rest to an airtight container and refrigerate. Use within the window on the label, and tuck a paper towel in the container to absorb moisture so the slices stay crisp when reheated.

Bottom Line For Everyday Eating

Thin, pre-cooked strips give bacon flavor with fewer calories than thick, pan-fried slices from raw. The real watch item is sodium. Build meals around fruit, vegetables, grains, and eggs, and let a few crispy pieces be the accent.