Walmart’s Latest Bacon May Be Trendy, But Do We Need It?

I’m starting to feel like a zombie, and not just because it’s Halloween. No, I feel as though I’m shuffling through an apocalyptic landscape, infected with a virus. A pickle virus. It’s a dramatic image to kick things off with here, but I’m sure many of us feel the same way. The pickle trend continues to refuse to die (much like a zombie, you might say), and in the last few weeks, we’ve had another dose of vinegary madness, most prominently in the form of a dill pickle turkey for Thanksgiving, courtesy of Reynolds. Is nothing safe? 

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Bacon. Bacon’s safe…oh, wait. Nope, that’s been pickled too. Thanks to Walmart.

Walmart Marketside Dill Pickle Seasoned Thick Cut Bacon

Yesterday, we discovered via @candyhunting on Instagram that Walmart’s Marketside range now has a Dill Pickle Seasoned Thick Cut Bacon. Walmart isn’t the only producer to make and sell dill pickle bacon, but it’s arguably the most prominent – and the fact that it’s selling it in its private-label line demonstrates just how firm a grip dill pickle flavors still have on the food world. 

Anyway: Every pack of bacon here has 12 ounces of dill pickle-infused meat, and the bacon itself looks flecked pretty generously with actual dill. As for how salty it is…I’m struggling to find the nutritional information for this one (it’s not yet listed on Walmart’s website), but I can only imagine that it’s pretty high in sodium. I mean, bacon’s already salty, but throw in pickle vibes, and you’ve likely got yourself something that’ll leave you needing to reach for a glass of water.

And…How Do People Feel About It?

Well, as you can probably imagine, the response to this bacon has been mixed. So far, opinions have ranged between “wow, we really don’t need this” and “wow, I REALLY need this.” Actual reviews of the bacon have been just as divisive: Some customers have expressed how amazing it is, while others have flat-out called it terrible. 

So…a polarizing meat product, if ever there was one. Personally speaking, I can understand how this would work – anything that cuts through bacon’s fattiness in a recipe can be useful, and the vinegariness of dill pickles makes sense to do that – and I can also express wholeheartedly that I just don’t think I need it in my life. I have a jar of pickles in my fridge. I can just put one of those pickles on my bacon if I so choose. It really is that simple.