Peter Luger Extra Thick Sliced Bacon

Peter Luger Extra Thick Sliced Bacon presents itself as a steakhouse transfer to the home kitchen: a 12 oz package of hearty, thick-cut pork bearing the restaurant’s established-date branding and a straightforward ingredient list (pork, water, salt, sugar, sodium erythorbate, sodium nitrite). In a supermarket you’d spot it in the refrigerated meat aisle or specialty bacon/breakfast-meat section, alongside other premium bacons, smoked hams, and breakfast sausages — often near steak sauces and refrigerated prepared meats. It reads like an occasion-driven product: weekend brunches, indulgent breakfasts, topping for burgers, or an upscale addition to a salad or BLT. The brand leans on heritage and steakhouse prestige — appeals to food lovers who value provenance and restaurant-quality indulgence rather than family-oriented character marketing. Label cues emphasize history and craft (Est. 1887, “famous steakhouse”), with no organic, natural, or kid-focused claims and a prominent USDA inspection mark. Packaging is typically a vacuum-sealed plastic tray or shrink-wrapped pack with a simple paper label; the slices are thick, meaty, with a crisp-sizzle ritual when pan-fried that yields a chewy, smoky bite and a rich pork aroma. Sensory ritual matters: homeowners and weekend cooks treat this as a special-occasion bacon — slow crisping in a skillet, served with eggs or stacked on a burger. Processing context: this is a cured, preserved bacon product — a processed (cured) meat with added preservatives and curing agents. Nutrition-wise it’s calorie-dense with notable sodium (about 400 mg per serving), so it’s best used as an occasional indulgence rather than pantry staple.