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How to Slice Slab Bacon at Home
How do you slice slab bacon? Chill the slab until firm (30–60 minutes in the freezer helps), trim off the rind if it's still on, then lay it skin-side down and slice across the slab in long, single strokes to the thickness you want, usually ⅛–¼". A long, straight slicer makes even strips without sawing. Our pick is the Slicing & Carving Knife 12", Gladiator Series, NSF Certified ($99): German X50CrMoV15 steel at 54–56 HRC with a 16–18° edge, and a 12" blade that crosses the whole slab in one pass.
Slab bacon is cheaper per pound than pre-sliced, lets you choose the thickness, and makes the best lardons. It just takes a cold slab and a sharp, long knife.
What you need
- A long slicing knife, or an 8" chef's knife for smaller slabs.
- A large, stable cutting board.
- Plastic wrap or parchment for storage.
Step by step
- Chill. Cold fat cuts cleanly. Firm the slab in the freezer for 30–60 minutes, until stiff but not frozen solid.
- Remove the rind. If the slab has skin, lay it skin-side down, slip the knife between skin and fat at one corner, and work along with the blade nearly flat. Save the rind for beans or stock.
- Square it up. Trim any ragged edges so slices are uniform.
- Slice across. Cut perpendicular to the long side in one long stroke per slice, using the full blade.
- Stack and store. Layer slices between parchment and refrigerate or freeze.
Thickness guide
| Cut | Size | Best for |
|---|---|---|
| Thin | ⅛" | Crispy breakfast bacon, wrapping |
| Thick | ¼" | Chewy, meaty strips, BLTs |
| Steak cut | ½" or more | Grilled or glazed bacon "steaks" |
| Lardons | ¼" batons | Salads, pasta, coq au vin, beans |
How to cut lardons
Slice the slab ¼" thick, stack a few slices, then cut crosswise into ¼" strips. Lardons render evenly and stay meaty inside.
Tips
- Keep it cold. If the fat smears, chill again.
- Wipe the blade between cuts; fat buildup causes drag.
- Hone first with a ceramic honing rod ($79).
- Raw pork safety: wash the board and knife in hot, soapy water afterward.
- Freeze portions. Sliced bacon freezes well for about a month.
Which knife?
| Knife | Why |
|---|---|
| 12" slicer | One stroke per slice on full slabs |
| 8" chef's knife | Fine for half slabs and lardons |
| Serrated knife | Avoid; it shreds fat |
Our picks
Slicing & Carving Knife 12", Gladiator Series, NSF Certified ($99). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified.
Chef's Knife 8", Gladiator Series, ELITE, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified.
Related: how to cut pork belly.
FAQ
How do you slice slab bacon evenly?
Chill it until firm, remove the rind, then slice across the slab in single long strokes. A long slicer like the Dalstrong Gladiator Series 12" Slicing & Carving Knife ($99) crosses the slab in one pass.
Should you freeze bacon before slicing?
Partly. 30 to 60 minutes in the freezer firms the fat for clean slices.
How thick should homemade bacon be sliced?
About ⅛ inch for crispy and ¼ inch for thick-cut.
Do you remove the rind from slab bacon?
Usually, yes. Slice it off before cutting strips and save it for stock or beans.
What are lardons?
Small batons of bacon, about ¼ inch thick, used in salads, pasta and stews.
