bacon + salt = good times August 7, 2007


How many times have you seen my love of bacon professed on this blog?

Anyone who knows me knows that I eat relatively healthy. I’m a salad and vegetable girl. In fact, my mostly vegetarian streak is still going strong (save for the vat of Bolognese I made last week). However, my kryptonite isn’t chocolate or ice cream.

It’s pig. Sausages. Prosciutto. B a c o n.

I was introduced a week or so ago to a product that, well, makes my heart flutter a little bit. I was a skeptic. I really was. Real tasting artificial bacon flavoring!? Yes. It’s true. Let me introduce you to Bacon Salt.

Bacon flavored salt. Two great tastes that taste great together.

I ordered the three pack: Original, Peppered, and Hickory. I have tried the first two – the third flavor is going to the boy’s recipe test kitchen. I’m hearing mumblings of using in a Bloody Mary…but I’ll report back when I know more.

This is a wonderful way for those people with dietary restrictions to add bacon flavor to foods. If you’re on a diet and can’t justify the added fat and calories, this is for you. Veggies who love the taste but not the guilt will LOVE this. Are you Kosher? You need this, too. The taste is quite authentic…but be warned…this is SALT…so this product cuts out the need for both pig AND salt.

I tried my two flavors with stellar and realistic bacony results, which you’ll see here in this post. Both are easily prepared, veggie friendly recipes that were enhanced with BaconSalt. If you do give it a try, let me know what you think!

You can find BaconSalt at


Penne Pasta with Arugula, Mascarpone, and "Bacon" – serves 4

  • 2 cups dried penne or tubular shaped pasta
  • 4 cups loose baby arugula leaves, washed and dried
  • 2 tablespoons mascarpone cheese, room temperature
  • 2 tsp. dried red chili flakes
  • BaconSalt to taste

– Boil pasta in large pot according to directions. Reserve 2 tablespoons of pasta water and add both back into large pot. On extremely low heat, add Mascarpone cheese and red chili flakes and mix thoroughly. When cheese melts to form sauce, add arugula and toss through until just wilted. Remove from heat and season with BaconSalt to taste. Serve immediately.


Pan Fried Kale with "Peppered Bacon" – serves 4 as side dish

  • 4 cups Kale – washed, dried, and roughly chopped (bagged or prepared Kale or greens is perfect here)
  • 2 tablespoons good quality extra virgin olive oil
  • 1/4 tsp dried red chili flakes
  • Peppered BaconSalt to taste (for this amount I used 1 tablespoon)

– Heat large saute pan or heavy skillet on medium heat. Add dried kale to pan and allow to begin to wilt. Drizzle with extra virgin olive oil and keep cooking. When 3/4 of the way to desired doneness, add red chili flakes and BaconSalt. Continue to cook until desired tenderness. Make sure you scrape up the charred bits and the crispy parts – delicious and bacony!


BedHeadBoy Aug 7, 2007 03:08 pm

I’m assembling my dream team of chefs up in here. We’re going to come up with some tasty ways to incorporate BaconSalt into our recipes :)

Sage Cat Aug 7, 2007 03:08 pm

I admit it, I am a skeptic.
Could you send over some of that Penne Pasta with Arugula, Mascarpone, and “Bacon”? Oh, my!
Just so I can be sure, that is.

peabody Aug 7, 2007 10:08 pm

I saw the bacon salt on another blog and I was instantly intrigued. They had not tried it yet, so it is nice to see someone use it in a recipe.
Looks good.

Tony Clark Aug 8, 2007 05:08 am

Can you say, bacon scented air freshener?

tami Aug 8, 2007 06:08 am

I can’t wait to see the “boys perspective” on BaconSalt :)

tami Aug 8, 2007 06:08 am

“Oh my” is right – it was delicious. You’ll just have to take my word…or try it yourself :)
Nice blog! Its the first time I’ve visited yours :)
– t*

tami Aug 8, 2007 06:08 am

I can’t wait to try some other recipes with it. Of course, nothing is a true replacement for the texture and taste elements that *real* bacon provides in a dish…but this is easy and darned close!
– t*

tami Aug 8, 2007 07:08 am

please see the link below :)

Patricia Scarpin Aug 8, 2007 07:08 am

Brilynn is gonna love this. :)

Sue Doe-Nim Aug 8, 2007 11:08 am

It is with deep shame that I’ll mumble these words:
That looks delicious!
I mean it can’t be good for you, there’s no actual food group it belongs to. It’s clearly chemistry not food and I have to say that I’d buy it.
If I were stoned.

rowdy Aug 8, 2007 11:08 am

Bacon Salt!
Do you think it would work with chocolate?
I bet it would be wonderful with fruit, cantaloupe in particular.
Great pics as always.

ashley Aug 8, 2007 12:08 pm

oh yum! i’m a vegetarian and meat like bacon and sausages are what i miss most. i can imagine putting the bacon salt on everything (especially scrambled eggs).

Beanlouise Aug 8, 2007 02:08 pm

Fascinating. I might have to order some for Christmas stocking stuffers!

tami Aug 8, 2007 10:08 pm

You KNOW this, man. You know whats coming. Brace yourself.
– t*

tami Aug 8, 2007 10:08 pm

You’re exactly who this product is made for. I would imagine it being delicious on eggs…and pizza…and most everything else :)
Nice blog!
– t*

tami Aug 8, 2007 10:08 pm

Definetely. As I said…Bacon+Salt … how can anyone go wrong?!?! :)
– t*

tami Aug 8, 2007 10:08 pm

You don’t have to be stoned. Imagine homemade popcorn with BaconSalt on it. Give in to the power :)
– t*

Kitt Aug 10, 2007 11:08 pm

I read this when you first posted it, and I can’t stop thinking about it. I wish I could buy it locally, but since I can’t, I may have to bacon down, er, I mean break down and order some.

Merisi's Vienna for Beginners Aug 13, 2007 07:08 am

Oh, Tami, I cannot thank you enough for introducing this BaconSalt! I followed the link to Justin and Dave (love their monniker, “Bacontrepreneurs” *smile*). Now, not only great coffee out of Seattle, but bacon flavour without the guilt, too!
Bacon-Tomato-lettuce-mayo sandwich, here I come. :-)
Thank you from the bottom of my heart.

Stu Feb 16, 2009 02:02 am

Go for it with Chocolate! Waaay cheaper than “Mo’s Bacon Bar” when you make it yourself with choc and Baconsalt. If you can’t work it out, there’s a recipe here (as well as a lot of “more normal” ones!!)
And if you can’t find it locally because you’rein Europe, check out the UK company
Ships a lot faster and cheaper than getting it from Seattle.