The Ultimate BLT

(makes two sandwiches)

3 slices Petit Jean Smoked Bacon
3 slices Petit Jean Peppered Bacon 
1 ripe Tomato
4 slices toasted Bread
Dressing of choice

• Cut bacon strips in half.
 • Weave 3 slices of smoked bacon with 3 slices of peppered bacon.
• Place on broiler pan and bake at 350 degrees for 25-30 minutes.
•Toast or grill bread slices
• Add dressing, lettuce, tomato and bacon.



Join us on Saturday, July 14, for our inaugural BLT Bowl!

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New Product Announcement

Petit Jean Meats announces new ham line, puts new spin on products

Morrilton, Ark. (April 7, 2014) – Petit Jean Meats, located in Morrilton, AR has released a new line of their popular hams. For more than 80 years, they have been producing traditional smoked and peppered bone-in and boneless hams, great for Easter and the holidays. The new ham line, however, focuses more on convenience and everyday consumption. The new flavors include Mediterranean Herb Encrusted, Sundried Tomato Encrusted and Italian Herb Encrusted Hams. Each flavor is available in 12 oz. and 32 oz. packages and comes pre-sliced.

“We wanted to offer our customers something new. These new flavor profiles are very unique and something you cannot find anywhere else. We used a different process from our traditional smoked and peppered hams, but they still have the same quality taste that Petit Jean Meats is famous for,” explains Plant Operations Manager, Edward Ruff.

The new ham line is currently available at Harp’s, Price Cutter, Haye’s, Knight’s Grocery, Bill’s Fresh Market, Cash Savers, Buy Rite Foods, City Market and Food Giants throughout Arkansas.
To find out more about these latest and other Petit Jean Meats products, visit

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Ham with Orange-Scented Honey Brown Sugar Glaze

Special thanks to Heather Disarro of Heather's Dish, for sharing her Easter memories and her Orange-Scented Honey Brown Sugar Glaze Recipe with us.

Some of my favorite memories of Easter, as in pretty much every other holiday as well, revolve around food. I always enjoyed hunting for Easter eggs, but when it came down to it there were a few very simple celebratory things that always made the holiday for me:

  1. The singing of the Hallelujah Chorus at our church;
  2. Deviled eggs (my mom's super-secret recipe);
  3. The Easter ham, which always had a hint of citrus in the glaze.
Now I don't know if my mom added citrus to the glaze or what, but I do know that I would lick my plate clean and have seconds, always smeared with a little yellow mustard. That ham was one of the best meals, and I looked forward to it every year!

Now that I'm the one in charge of making ham in our house I decided to go with my own recipe, with a fabulous Petit Jean ham as the star of the show. I added a little orange zest to the glaze to make it extra special, along with some of my favorite local honey. This is one ham you won't be able to stop eating!

Ham with Orange-Scented Honey Brown Sugar Glaze
  • 1 Petit Jean ham, about 10 pounds
  • 1/2 cup honey
  • 1 cup brown sugar
  • zest from one large orange
  • 2 tablespoons orange juice
Cooking Directions
Cook the ham according the package directions. When the ham is halfway done, whisk together the honey, brown sugar, orange zest and juice and pour over the ham. Bake the remainder of the way uncovered until the glaze is sticky and golden. Serve hot.

 Heather Disarro is a food-centric lifestyle blogger who is passionate about embracing the beauty that surrounds us in our everyday lives. She is a Texan living the expat life in central Arkansas with her husband, son and two massive dogs. Heather writes her blog, Heather's Dish, from an office filled with dust, dog fur, toys and plenty of love, grace and music. She revels in the opportunity to bring the love of cooking to the world as a way to love others well! You can also find Heather on Facebook, Twitter, Pinterest, Instagram and Google+.
Heather is a member of the Petit Jean Meats Blue Diamond Club, a group of dedicated ambassadors who share their love of Petit Jean Meats with the world. Print Friendly and PDF

BIG Easter Hunt 2014

 Win a Petit Jean Ham of your choice.

The rules are simple:

• Build a board titled: Petit Jean Meats Big Easter Hunt 2014
• Find and pin the contest page along with items requested below
from and/or the Petit Jean Meats Pinterest page.
• Add the # and description to correspond with each pin.
• To ensure we are able to contact you, e-mail a link to your board to: by April 13, 2014.

1. Something spicy.
2. Something sweet.
3. Something Dr. Suess would eat.
4. Something you would cook outside.
5. Something you would take to a tailgate.
6. Something you would cook or buy for your mate.
7. An Easter dessert.
8. An Easter appetizer or side dish.
9. Your Easter ham wish*.

* Choose from Bone-In, Boneless or Spiral-Sliced Ham (Smoked or Peppered). 
No purchase necessary. Shipping not available outside of the United States.
One entry per person. Must be 18 years of age or older. 
Winner chosen by from qualifying entries and announced on April 14, 2014.
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Bacon Bowl 2013 Recap

Bacon Bowl 2013 Winners

Celebrity Judges

Entree Division
Winner - Cafe Nibble
Dish - The Delta Belta - Petit Jean Meats Bacon, Egg, Lettuce, Tomato, Avocado with Spicy Remoulade.

Dessert Division
Winner - Farrell's Lounge
Dish - Pumpkin and Bacon Bar with Maple Cream Cheese Frosting.

Best Overall Dish
Winner - Afterthought Bistro & Bar
Dish - Bacon wrapped Meatloaf

People's Choice

Entree Division
Winner - Mezza Luna Italian Restaurant
Dish - Petit Jean Meats Bacon wrapped Chicken Breast stuffed with Goat Cheese and drizzled with Truffle Oil and Sage Broth.

Winner - Farrell's Lounge
Dish - Pumpkin and Bacon Bar with Maple Cream Cheese Frosting.

Best Booth Theme and Overall Design
Winner - The Hammin' Crew

Most Innovative Use of Bacon
Winner - Cafe Nibble

Our bacon eating contest winner.

Bacon eating contest.

Dallas Cowboys Grillmaster, Randy Lann with our bacon eating contest winner.

Bacon Fans really got into the action.

Our friends from the Bacon Jams.

Overall Winner: The Afterthought from LR, AR.

Adam Poch from Big Brother 13.

Adam Poch with the team from Cafe Nibble.

Petit Jean Meats is the Official Ham and Bacon of the Dallas Cowboys.

Petit Jean reps cooking bacon for the masses.

Great Day Farms Egg Toss Winners.

Farrell's Lounge.

Hammin' Crew.

Mezza Luna Italian Restaurant.

We have some really cute Bacon Lovers!

Dallas Cowboys Tailgate Nation Grill Team.

Grilling Demos by Randy Lann.

River Grille.

Bacon Bowl benefited Youth Bridge in Fayetteville.

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Bacon Bowl 2013

Inaugural Bacon Bowl presented by Petit Jean Meats to be held October 26

Northwest Arkansas Mall hosts first food competition featuring bacon in Arkansas

Fayetteville – The inaugural Bacon Bowl presented by Petit Jean Meats will take place on the grounds of the Northwest Arkansas Mall in Fayetteville on Saturday, October 26, 2013, from 11:00am until 2:30pm.

The Bacon Bowl will feature competitors from around the region testing their culinary skills by cooking up Northwest Arkansas’s best dishes that will all contain delicious and Arkansas’s own Petit Jean Meats bacon.  Teams can choose to enter EntrĂ©e or Dessert Divisions, or both, with Petit Jean Meats generously donating their mouthwatering bacon to all who compete.   

Teams are divided into Amateur and Professional divisions, and winners will receive cash and prizes.  Local and national celebrities and food critics will decide which Professional Division bacon dish best represents Northwest Arkansas at the 6th Annual New Orleans Food Festival held in the world famous French Quarter in New Orleans, LA in March of 2013.  Festival attendees will also have their voices heard by voting for the People’s Choice winners.

For those interested in competing, online registration for the Bacon Bowl opens to the general public August 1 at and lasts until Friday, October 18, 2013.

“We couldn’t be more excited to be celebrating an Arkansas treasure like Petit Jean Meats bacon and what some might consider the most popular comfort food not only in Fayetteville, but across the country,” said event coordinator John McClure.  “Bacon is so versatile and can be used in all types of recipes, and we’re ready to see and taste the best that Northwest Arkansas has to offer.”

In addition to bacon sampling, the event will include music, children’s activities, other foods and beverages, and much more.

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All-American Cookout (Bacon & Sausage Sampler Giveaway)

Build the perfect All-American Cookout for a chance to win a Bacon and Sausage Sampler from 
Petit Jean Meats. 

To Enter:

• Follow Petit Jean Meats on Pinterest: pinterest/PetitJeanMeats

• Build a board titled: Petit Jean Meats All-American Cookout. Use Food and Drink for your board category.

• Pin one product item from and one recipe from the Petit Jean Meats Pinterest Board in each of the following categories:

Main Dish
Side Dish

• To ensure we can contact you, e-mail a link to your board to: by June 23, 2013.

No purchase necessary. Shipping not available outside the U.S. One entry per person. Must be 18 years of age or older. Winner chosen by from qualifying entries. 
Winner announced on June 24, 2013.

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