How to Make Bacon Salt

Bacon SaltAhh I love bacon…OK, only on occasion and primarily to add flavor to dishes like pancake syrup (yes, seriously!) and homemade gelato (yes, seriously!!). My bacon salt recipe is one of Wishful Chef’s most popular posts, and I think for good reason. It’s easy to make and allows you to have a little taste of bacon on things like chips, popcorn, tater tots or even cookies! Just in time for Superbowl Sunday!

If you love the taste of bacon and wish everything tasted like it, then this recipe is for you! Bacon salt is a simple seasoning that can bring so much flavor to a dish. And sorry to mislead you with the title but I actually used prosciutto to make the ‘bacon’ salt. I prefer using prosciutto slices because of their delicate and intense flavor. They’re paper thin, not as fatty and get extremely crisp and flaky after they’re baked. But if you don’t have prosciutto, bacon works just as well.

Add in any salt you like. I like coarse sea salt because you can alter the size of the crystals to your taste while grinding the mixture. Flaked sea salt also works nicely. Use the bacon salt to top on eggs, roasted vegetables, potato chips and dare I say, ice cream! We’ve been using it almost everyday since I made it because it’s that good.

Place your prosciutto or bacon slices on a pan.

Bake until very crispy.

Place slices on a paper towel to absorb the oil.

Break into pieces and place in a mortar and pestle.

Crush into small pieces.

Add salt.

Grind everything together until mixed.

Place in an airtight container and store in the fridge.

Use bacon salt to top on foods like eggs, fries, chips or salads.

How to make Bacon Salt

Bacon Salt

How to Make Bacon Salt Recipe

  • 2-3 prosciutto or bacon slices
  • 1 teaspoon coarse sea salt, or half teaspoon fine

Heat oven to 375°F.

Place prosciutto slices on a baking sheet and cook for 20-25 minutes, until crisp. Let the prosciutto rest outside on paper towels to absorb the oil. With the paper towel, pat off excess oil.

Break prosciutto into small pieces and place in a mortar and pestle. Crush into small pieces, then add salt and grind until salt breaks into smaller pieces and mixes in with the prosciutto. Store in an airtight container in the fridge.

Total Time: 30-35 minutes
Yield: makes about 1/4 cup
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  1. says

    Wow, if only. I was just told a few days ago I can’t have salt anymore and then I come across your post. Gotta be some sort of omen. Looks absolutely fabulous.

    • says

      Sorry to hear that Sindy… Do you think it’s possible to take out the salt and just use bacon bits? Or would that still be too salty?

  2. ala-kat says

    Having just made some awesome bacon jam, me thinks it needs a friend in the fridge and this salt will be perfect 🙂

  3. ala-kat says

    Now sitting in the fridge keeping the bacon jam company. Had the better part of a red onion that I needed to do something with, so guess what? Homemade onion salt, keeping the bacon jam & salt company 🙂 Hmmm, thinking about garlic salt, have to look up drying garlic….

    • says

      Awesome! Sounds like one big happy family 🙂

      Happy you made the bacon salt and onion salt sounds like a great idea too. Did you follow a specific recipe for that?

      • ala-kat says

        No recipe, unless you count yours 🙂 I took your lead and dehydrated the onions, grind them and add salt. Don’t know if my ratio is all good, but I made it mostly onion. Now this is some onion salt I don’t mind using, as will the garlic. It is just better 🙂

        • ala-kat says

          and now I’m really starting to think outside the box. Poblano pepper salt? Jalapeno salt? Tomato salt? Oh my, the possibilities…

          • ala-kat says

            Do add it to your post!! This is a very adaptable recipe and we should not put limits on ourselves. I was just playing around and it worked 🙂 We should play more.

    • says

      Ooh, never thought of making a pepper version, thanks for the suggestion! Might have to include some salt to preserve it? I’ll have to do some testing 😉

  4. Miriam says

    My son loves bacon almost more than life itself. Can’t wait to make this for him! Thanks for the idea!

  5. says

    I’m the founder/moderator for Punk Domestics (, a community site for those of use obsessed with, er, interested in DIY food. It’s sort of like Tastespotting, but specific to the niche. I’d love for you to submit this to the site. Good stuff!

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