Appleton Farms Thick Cut Bacon Nutrition | Label Facts

Nutrition Q & A / By

Two pan-fried slices of Appleton Farms thick cut bacon provide about 110–140 calories, ~9g fat, and 300–600mg sodium, with near-zero carbs or sugar.

Appleton Farms Thick Sliced Bacon Nutrition Facts

This guide looks at the label, common serving sizes, and how cooking changes the numbers. The aim is simple: help you plan breakfast, BLT night, or meal prep with clear values that match what lands on your plate.

Brand packs vary a little by smoke, cure, and slice width. Third-party databases place two slices in the 110–140 calorie range with 8–10 grams of fat and 5–7 grams of protein. Sodium lands wide: 300–600 milligrams depending on the batch and cook time. Those spans line up with generic cooked bacon data from MyFoodData, which aggregates USDA sources.

Nutrition Snapshot Per Two Pan-Fried Slices

Nutrient Amount %DV (est.)
Calories 110–140 —
Total Fat 8–10 g 10–13%
Saturated Fat 3–4 g 15–20%
Protein 5–7 g 10–14%
Sodium 300–600 mg 13–26%
Cholesterol 30–40 mg 10–13%
Total Carbohydrate 0–1 g 0%
Total Sugars 0 g 0%

Daily Value percentages use standard adult references. If your pack lists a different serving weight, scale the numbers up or down to fit.

What Drives The Numbers On The Label

Cut and cure: Extra-thick slices carry more fat per piece. Maple or brown sugar cures add a touch of carbohydrate that can bump calories a bit.

Cook method: Pan-frying renders fat into the skillet. Oven baking on a rack lets more drip away, which can trim fat per served slice. Microwaving tends to trap a bit more grease unless you rest the strips on paper towels.

Doneness: Crisp strips lose water and fat mass. Each piece ends lighter, so a “slice” weighs less and the nutrition line per slice may look smaller even if you ate the same raw amount.

Core Questions: Calories, Fat, Protein, And Sodium

Calories Per Slice And Per Pack

Most thick slices fall in the 55–70 calorie span once cooked. A typical 16-ounce pack holds 10–12 servings of two slices, but that shifts with slice width and how much you render out in the pan. If you portion by raw weight, 28 grams raw pork belly usually lands close to one cooked slice.

Fat And Saturated Fat

Two cooked slices often land near 8–10 grams of total fat, with a good share from saturated fat. Health groups steer intake toward modest levels. The American Heart Association suggests keeping saturated fat near 6% of calories for many adults. That target is about 13 grams on a 2,000-calorie day, so two crispy strips can use a quarter of that budget.

Protein In A Breakfast Serving

You’ll get 5–7 grams of protein from two slices. That pairs well with eggs, yogurt, or oats if you want a balanced plate without stacking extra sodium.

Sodium: Why The Range Is Wide

Bacon is a cured meat, so the sodium line matters. Labels can swing from about 300 to 600 milligrams per two slices. Cooking on a rack may lower the number a little because some brine drips off as fat renders. For day-to-day planning, many adults use 2,300 milligrams as a benchmark; some aim lower per medical advice.

Serving Size Tips That Match Real Plates

Count Slices, Not Hopes

Check your pack’s serving size, then plate that amount. If your slices are extra wide, one and a half might match the “two thin slices” line you see on generic charts.

Pairings That Keep Salt In Check

Balance a salty entree with low-sodium sides: fruit, plain oats, sautéed greens, or hash browns cooked without a salty seasoning blend. A little acid from tomatoes or citrus keeps flavor lively without more salt.

Grease Management For Fewer Calories

Set cooked strips on a rack or layered paper towels. You keep the crunch and lose the oil slick. Use a cast-iron pan only if you plan to pour off the drippings between batches.

How Cooking Changes The Nutrition

Raw weight drops during cooking as water and fat leave the slice. That shrinkage concentrates protein and salt per gram, even as some fat drips away. The net effect: per-slice calories might go down a touch if the slice ends lighter, while per-gram calories go up.

Method Comparison

Method Approx Fat Left Notes
Oven On Rack Lower Even cook; more drip-off
Pan-Fried Medium Watch heat; pour off fat
Microwave Higher Use towels; shorter time

Label Reading: What To Scan First

Sodium per serving: Pick the lower end when you plan to eat other salty foods the same day.

Added sugar in flavored packs: A maple or brown sugar glaze can tack on a gram or two. It’s small, but it raises calories and browning speed.

Serving weight and slices: Some labels list grams and slices together. If your pack lists grams only, weigh one cooked strip the first time. It makes tracking easier later.

Sample Day: Building A Breakfast Around Bacon

Option 1: Classic Plate

Two slices, two eggs, and fruit. Swap salted butter for a light oil spray on the pan. Add whole-grain toast if you want more staying power.

Option 2: BLT At Lunch

Stack two to three slices on sturdy bread with lettuce and tomato. Pick a light mayo or mashed avocado. A pickle spear adds snap without extra salt if you choose a low-sodium jar.

Option 3: Crumble And Stretch

Cook three slices and crumble over salads, baked potatoes, or a frittata. You spread flavor across more bites while capping sodium per serving.

Questions Shoppers Ask

Is Turkey Bacon A Lower-Sodium Swap?

Many turkey packs list less fat and similar sodium. Read the panel; salt can still be high. If sodium is a concern, compare brands and look for “low sodium” lines.

What About Nitrate Statements?

Uncured products often use celery powder for nitrite. The nutrition lines for calories, fat, and protein look similar to cured packs; the main differences are in labeling and flavor.

Does Air Frying Change Calories?

Air fryers act like small convection ovens. A rack basket lets drippings fall away, so fat per slice can dip compared with shallow pan-frying.

Takeaways You Can Act On

Two cooked slices fit into many meal plans when you pick sides with less salt and drain the grease. Check sodium on the panel, cook on a rack, and use bold herbs or pepper to boost flavor without more salt.