Butterball Turkey Bacon, Original, Smoke Cured, Chopped And Formed 12 oz

Butterball Turkey Bacon, Original (12 oz) reads like a bridge between everyday convenience and classic breakfast ritual. You’ll typically find this plastic-wrapped tray in the refrigerated meat aisle, shelved beside pork bacon, breakfast sausages and other packaged smoked meats — sometimes near refrigerated deli slices or plant-based bacon alternatives. It’s pitched at shoppers who want the familiar smoky, salty bacon experience with a leaner profile: the label highlights “60% lower in fat* and calories,” “smoke cured” and familiar Butterball branding rather than organic or artisanal claims. The product is chopped-and-formed from mechanically separated turkey with added water, oils, salts and curing agents; the label also lists “natural flavor” and common preservatives, so it reads as a convenience-oriented, processed protein rather than a whole-muscle meat. Sensory notes: strips cook quickly, taking on a crisp edge while remaining slightly chewy in the center, releasing a mild, smoky aroma; the tray is stamped with cooking instructions and designed for quick pan-frying or oven-baking as part of a morning routine. People reach for it on busy weeknights, weekend brunches, or when assembling BLTs and club sandwiches — it slides easily into salads, wraps and breakfast plates. Brand positioning emphasizes tradition and family-friendly practicality: Butterball markets this as a familiar, lower-fat alternative to pork bacon for health-conscious yet comfort-seeking consumers. Packaging and label copy create a health-halo of “lower fat” without organic certification; processing is notable but usually described in neutral terms on the back panel.