Whole30 Bacon
Crispy, savory bacon made from scratch with no added sugar, nitrates, or artificial ingredients. Perfect for Whole30, paleo, or anyone wanting clean, homemade bacon that actually tastes like the real thing. The secret is a simple dry cure with salt, black pepper, and a touch of smoked paprika for that classic smoky flavor.
For 4 servings
- prep · ~5 min
Slice the pork belly into thin strips.
Place the pork belly on a cutting board and use a sharp knife to slice it into evenly thin strips, about 3 mm thick. This ensures the slices cook evenly and get crispy.
TIPChill the pork belly in the freezer for 20 minutes beforehand — it firms up the meat and makes slicing much easier. - prep · ~3 min
Season the bacon strips.
1.In a small bowl, mix the salt, black pepper, and smoked paprika together.2.Lay the sliced pork belly strips flat on a cutting board.3.Sprinkle the spice mixture evenly over both sides of each strip, pressing gently to help it adhere.TIPDon't be shy — the cure is the only seasoning, so make sure every piece gets an even coating. - bake · ~60 min
Bake the bacon low and slow.
Line a rimmed baking sheet with parchment paper. Place a wire rack inside the sheet so air can circulate under the bacon. Lay the seasoned pork belly strips in a single layer on the rack, leaving a little space between each strip. Bake in a preheated 300°F oven for 60 minutes.
TIPLow-and-slow at 300°F renders the fat gradually and leads to shatteringly crisp bacon. High heat just burns the edges before the center can crisp. - bake · ~5 min
Finish crisping in a pan.
After baking, the bacon will be cooked through but not fully crisp. Heat a skillet over medium heat and lay the baked strips in a single layer. Cook for about 30 to 60 seconds per side, just until brown and crackling. Transfer to paper towels to drain, then serve.
TIPWatch the pan closely — the bacon goes from perfectly crispy to burnt in seconds since it's already pre-cooked.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Chill the pork belly in the freezer for 20 minutes to make slicing thin strips much easier.
- 2Use a sharp knife and aim for 3mm thickness so the strips cook evenly.
- 3Place the seasoned strips on a wire rack inside the baking sheet so air circulates for even rendering.
- 4Bake at 300°F — low and slow renders the fat gradually for crisp bacon without burnt edges.
- 5Finish the strips in a hot skillet for 30–60 seconds per side to get shatteringly crisp results.
- 6Let the bacon drain on paper towels after pan-frying to keep it crispy and not greasy.
- 7Store cooled bacon in an airtight container in the fridge for up to 1 week, or freeze for 3 months.
Adapt it for your goals.
Spicy Kick
Add ¼ teaspoon cayenne pepper or red pepper flakes to the cure mix. Gives the bacon a gentle heat that balances the smoky paprika — perfect for those who like a little fire in their breakfast.
Garlic HerbGarlic Herb
Mix ½ teaspoon garlic powder and ½ teaspoon dried thyme into the dry cure. Adds an aromatic, savory layer that complements pork without overwhelming it — great for sandwiches or salads.
Maple Free SweetMaple-Free Sweet
Sprinkle a pinch of cinnamon or a light dusting of coconut sugar (if not strictly Whole30) onto the strips before baking. This mimics the sweetness of traditional maple-cured bacon without violating Whole30 rules.
Smoky DoubleSmoky Double
Increase the smoked paprika to ½ teaspoon and add ⅛ teaspoon liquid smoke (check for no sugars) to the cure. Doubles down on authentic wood-smoke flavor — ideal for those craving a campfire taste.
Why this is on our healthy list.
Whole30 & Paleo Friendly
This bacon contains no added sugar, nitrates, or artificial preservatives, making it fully compliant with Whole30 and paleo dietary frameworks.
High-Quality Protein Source
Pork belly provides a concentrated source of animal protein, supporting muscle maintenance and satiety when eaten in moderation.
No Hidden Additives
Unlike store-bought bacon, this recipe uses only salt, pepper, and smoked paprika — no artificial colors, flavors, or chemical curing agents.
Controlled Sodium Intake
Using just ½ teaspoon of salt total allows you to manage your own sodium levels, unlike commercial bacon which is often heavily brined.
Frequently asked questions
The wire rack lifts the bacon so hot air circulates underneath, letting fat drip away and rendering evenly — otherwise the strips would sit in rendered fat and steam instead of crisping.
