News

Patrick Cudahy Bacon Adds Unique Flavor, Aroma And Popular Appeal As A Topping Choice For Pizza

May 31, 2005

ckCudahy, WI – With over 1.5 billion pounds consumed every year in the United States, there is little question about how popular the great smoked taste and aroma of freshly cooked bacon is.  Patrick Cudahy, the original sweet apple-wood smoked bacon for foodservice operators, is now finding its bacon being used in a different venue, pizza.  Bacon is quickly becoming one of the fastest growing topping choices for pizza operations nationwide.

A longtime breakfast and sandwich staple for foodservice operations, it probably shouldn't come as a big surprise that two of America's favorite flavors, bacon and pizza, have found each other.  Patrick Cudahy is finding the demand for their full range of bacon products, from ready-to-cook strips to the fully cooked slices, bits and crumbles, growing steadily for pizza operations, from the largest chains to neighborhood independents.

Whether used as part of a traditional  "Meat Lovers Special" or as part of a more innovative "BLT" pizza with a ricotta-mayonnaise blend, mozzarella and topped with lettuce or arugula, bacon is becoming the answer for pizza operators looking for a way to answer the customer question of "what's new?".

The fastest growing demand from labor strapped operators is for fully cooked, ready-to-use bacon, available in whole strips, or a variety of pre-crumbled sizes to suit your taste and operation.  Portion control with the pre-cooked Patrick Cudahy product is always accurate and effortless for even the newest kitchen help.  Of course, like every Patrick Cudahy bacon product, it is naturally slow smoked, using sweet apple-wood and other select hardwoods to give it that rich smoky flavor that stands up perfectly to the heat of a pizza oven every time. 

For more ideas on using Patrick Cudahy bacon as a pizza topping, visit our website or talk to your distributor about the complete line of Patrick Cudahy pizza products.

Patrick Cudahy bacon, ham, salamis and other meats have been a staple for midwestern homes and restaurants and have been a symbol of absolute quality and great taste for over 115 years.  With headquarters in Wisconsin, Patrick Cudahy has been a part of Smithfield Foods since 1984.  For more information visit us online at www.patrickcudahy.com.