It’s not really different at all - all bacon is smoked, that is what makes it bacon. For years bacon was smoked by burning the wood of whatever wood was available, without much emphasis on flavor. Apparently, burning Applewood (wood from various apple trees) produces a better-tasting bacon. How much better - it’s hard to say, since a lot of flavor from bacon has to do with where it comes from on the pig and the curing process. It seems that “Applewood-smoked” or “Applewood bacon” have been made into buzzwords for marketing purposes rather than any real indication of quality.
What is Applewood bacon?undefined