National Bacon Lovers Day is coming, and breakfast menus are stacked

Bacon evolves alongside shifting tastes and dietary preferences as kitchen creativity grows. With chefs, bakers and plant-based innovators all reimagining bacon’s role in dishes, the once-simple strip has transformed into a platform for bold ideas and cross-category experimentation.

Marking a meaty tradition

National Bacon Lovers Day returns on Aug. 20, giving fans of the crispy classic a reason to indulge. Restaurants across the country use this opportunity to introduce limited-time items that push bacon beyond breakfast. While its roots as a morning staple run deep, bacon has earned a spot in everything from maple-drizzled desserts to smoky cocktails. This holiday serves as both tribute and excuse to explore how one ingredient anchors tradition while inspiring many creative twists.

Restaurant picks for bacon fans

Restaurants across the U.S. are pulling out all the stops with National Bacon Lovers Day, featuring bold, elevated takes on typical dishes. In Philadelphia, Bake’N Bacon offers a full menu of bacon-forward creations, including its signature bacon egg and cheese burger and the sweet-savory bacon caramel burger. Meanwhile, Bacon Nation in Las Vegas serves up thick-cut strips alongside loaded French toast and entrees slathered with bacon honey butter and maple syrup. Each of these spots treats bacon as a centerpiece, not a side dish.

Where to source standout bacon

Bacon lovers looking to stock up ahead of Aug. 20 can choose from trusted producers known for flavor and quality. Hobbs’ Applewood Smoked Meats in Richmond supplies restaurants and retailers with its signature bacon, available in both classic and uncured varieties. The brand’s commitment to using antibiotic-free pork that is gluten-free and vegetarian-fed has built a loyal following. Bill-E’s Bacon in Fairhope takes a small-batch approach, hand-curing pork bellies in pink salt and brown sugar before slow-smoking them over hickory for a rich, balanced bite.

In Morrilton, Petit Jean Meats continues a nearly century-old tradition of making peppered and smoked bacon using old-school techniques that reflect the region’s deep-rooted food culture. In Denver, Tender Belly avoids shortcuts by dry-rubbing pork bellies with fresh spices and slow-smoking them over cherry wood for rich flavor without the added water common in mass-market brands. Across the board, these producers share a commitment to quality that turns a simple strip of bacon into something worth seeking out.

Bacon gets a modern twist

Flavor boundaries expand as bacon moves beyond the breakfast plate and into bolder territory. Bakeries are stacking maple doughnuts with crispy strips, while brunch menus now feature candied bacon and savory jams as staples. The trend also extends to bars, where smoky cocktails such as bacon bloody marys remain menu favorites.

Home cooks and chefs are embracing bacon as a finishing touch or main attraction by wrapping it around vegetables, seafood and snacks. Bacon-wrapped enoki mushrooms, jalapeño poppers, asparagus spears and even pineapple skewers are appearing on menus and food blogs. Plant-based brands are also stepping in with meatless alternatives designed for flexitarians who want the flavor without the meat.

Reinvent bacon at home

National Bacon Lovers Day gives home cooks a reason to go beyond the usual breakfast plate. Recipes are getting creative with bacon folded into cornbread batter, stirred through mac and cheese or wrapped around vegetables for a savory upgrade. Even desserts are getting a salty-sweet boost, with bacon bits appearing in brittle, cookies and ice cream.

Drinks are also getting a smoky twist. Bacon-infused spirits and strip cocktail garnishes have made their way into homemade beverages. For those celebrating at home, the day lets them experiment with bold flavors and give this classic ingredient a fresh spin.

Celebrating strips and flavor

National Bacon Lovers Day highlights how one ingredient continues to shape menus, drive demand and inspire creativity across kitchens and brands. Aug. 20 brings together consumers, chefs and producers who see bacon not just as a nostalgic favorite but as a versatile staple with staying power. Its enduring presence in both traditional dishes and modern reinventions reflects how deeply it resonates with changing tastes. From quick-service chains to home kitchens, the day reminds everyone why bacon still earns a spot on the plate.

Jennifer Allen is a retired professional chef and long-time writer. Her work appears in dozens of publications, including MSN, Yahoo, The Washington Post and The Seattle Times. These days, she’s busy in the kitchen developing recipes and traveling the world, and you can find all her best creations at Cook What You Love.

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