234 E 1st St
Hermann, MO 65041
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At the Hermann Wurst Haus, we dry cure and wet cure our gourmet bacon then hickory smoke it for hours. Most of us have eaten wet cured bacon which means it was cured in a brine. It is sweeter and a real crowd-pleaser. Dry cured bacon, cured without brine, is a very intense flavor and much harder to find. Because of our patience and our high quality ingredients you will be able to savor the rich flavors of our bacons. We don’t use liquid smoke to enhance the flavor or add water.
We offer 10 flavors of gourmet bacon in our online store including slab bacon and bacon steaks. We offer 5-pack, 10-pack and 15-pack build-your-own samplers so you can try all of our bacons.
Line a rimmed baking sheet with foil. Place a wire rack the baking sheet. Lay the bacon in a single layer on the wire rack, pieces not overlapping. Place the pan in a cold oven and turn the oven on at 300°. Cook bacon for 13 minutes. Transfer bacon to a paper towel lined plate and try not to eat it all before it gets to the table.
National Grand Champion Hickory Smoked
Slab Bacon – Dry Cured
Sun-Dried Tomato & Basil
234 E 1st StHermann, MO 65041
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