Schmaltz Products, LLC has just released Schmacon, a smoked & cured glazed beef product when they claim makes a perfect bacon alternative for military foodservice located in countries where pork products aren’t available.

Sweet, Smokey Flavor and Crispness in a Versatile Beef Alternative to Bacon

(Chicago, IL) – Schmaltz Products, LLC announces the launch of Schmacon™, Smoked & Cured Glazed Beef Slices, an innovative alternative to pork bacon with smokey and sweet flavor and a meaty and crisp texture. Schmacon is whole muscle beef seasoned with a proprietary spice blend and cure recipe inspired by its Inventor Howard Bender’s deli roots. It fits right into the food trend landscape of unusual and adventuresome meats and unexpected blendings of flavors and textures.

“Schmacon is delicious and unlike anything else on the market,” says Howard Bender, CEO of Schmaltz Products LLC , who makes Schmacon. Bender is the Culinary Institute of America-trained chef and deli entrepreneur behind this unique product. “Beef factors heavily into deli menus, and seeing what was going on with bacon, I envisioned a beef product that could capture some of the same magic.”

Schmacon tastes indulgent, but in fact it is lower in fat, calories and sodium than traditional bacon. The carefully-trimmed beef that is used has little fat and a patent-pending process is responsible for the crispy finish that rivals that of pork bacon. It comes ready to crisp and serve and can be prepared in a variety of ways including the oven, microwave and stove-top. The result is an easy to prepare, delicious to eat, take on a traditional food favorite that provides an alternative for those who do not eat pork products or are watching their diet. And it’s a welcome, tasty option for people who simply love meat.

Schmacon can stand on its own or amplify the flavors of breakfast, burgers, sandwiches, salads and more with a smokey-sweet boost. “Food trends right now are all about contrasting flavors and textures like sweet and salty. And crispy is huge as well,” says Bender. “Schmacon makes it really easy to get that kind of flavor and texture layering. Of course it’s a winner on a plate of eggs as well.”

Schmacon is already getting enthusiastic response in the foodservice market as it makes its official debut at the National Restaurant Association Show on May 17-20, 2014, where it will receive an innovation award. Foodservice distribution giant, Sysco, has picked it up as have some major universities, restaurants and clubs. It is currently available through online retailer schmaltzonline.com and plans are in place for retail distribution before year’s end.