applewood bacon

   Since the beginning of bacon (see the history of bacon), the meat was smoked over whatever local wood was available. With the advent of national trade shows, people noticed that bacon smoked over mesquite, for example, tasted different from bacon smoked over apple, hickory and other woods. The flavors imparted by apple wood (as well as hickory) are very complimentary to bacon, and “applewood smoked” has come to have more consumer appeal than generic smoked bacon.