R.C. Nueske, using a recipe brought over from Prussia in the late 1800’s, started making and selling bacon and sausages to folks in the northwoods of Wisconsin as a side hustle during the Great Depression.
Called by R.W. Apple “the holy grail of bacon”, and mentioned in over 100 cookbooks as well as the New York Times and Chicago Tribune,” Nueske’s bacon is a bit different from some of the other bacons (even excellent ones) you might be used to. The family, now in their 3rd generation of business, has protected the integrity of their product by refusing to compromise or change the methods they’ve spent so long perfecting.