Klein Smokehaus in Boerne, Texas, just claimed the top bacon title at the nation’s biggest cured meat competition, beating out 644 other entries. This historic smokehouse, founded in 1950 and known for its old-school curing methods, has expanded to a second location to meet demand. Owners Clayton Klein and Colton Sells—dubbed “meat nerds” by their wife—credit their team’s craftsmanship and dedication for the win. It’s their first bacon championship, but not their first national spotlight—they were also honored last year in H-E-B’s Quest for Texas Best. If you’re in the area, you’re now eating the best bacon in America.
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