Bacon? Nope, it's Schmacon
March 17, 2014
by Meat&Poultry Staff
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CENTENNIAL, Colo. – Beef is muscling in on bacon territory.
Schmacon, beef slices that have been smoked, cured and covered in a light glaze, recently received a 2014 Food and Beverage Innovations Award at the National Restaurant Association trade show. Schmacon cooks like bacon and takes on the same crispy texture as bacon, according to the Beef Checkoff, which helped bring the product to market.
“Schmacon is beef’s answer to bacon,” said Howard Bender, the Hyde Park Culinary Institute of America chef and Chicago deli owner who created the product. “It opens up so many opportunities for those who love traditional bacon, but for one reason or another, limit intake or avoid it altogether.”
A serving of Schmacon contains 30 calories, 2 grams of fat, and 60 mg sodium, whereas a serving of pork bacon averages 60-90 calories, 4.5-7 grams fat, and 190-360 mg sodium. Schmacon is currently available commercially. It will be sold at retail by the end of the year.