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Company News: Page (1) of 1 - 12/11/12 Email this story to a friend. email article Print this page (Article printing at page

Baker's Bacon, Taste for Yourself why Baker's Bacon was Awarded one of Edible Magazines Local Heroes   By PRWEB

Monterey, CA (PRWEB) December 11, 2012

Baker's Bacon was truly flattered as the Edible Magazine, Local Heroes Awards for the Monterey Bay area, featured Chef Tony Baker and Baker's Bacon a total of three times! "I am truly blessed we have such a strong local following" said Baker.

Baker's Bacon which produces artisan dry cured bacon products to the CA foodservice industry, has a strong culture of sustainability and green business. Baker's Bacon sources naturally raised pork for all of it's Dry Cured Baker's Bacon. The pork is hand rubbed and laid down for about a week to slowly cure. It then goes into an old smokehouse where it gets a long and low smoking session with real applewood chips. Baker, with his British roots is best known for his almost unique dry cured 'Back Bacon'. Back bacon is made using the loin and the belly, it's leaner and more flavorful than your typical US bacon. Baker's back bacon, is made in the traditional English farmhouse manor, a long slow process. Baker's has quite the following from loyal ex-pats.

Baker's Bacon is typically distributed to chefs and restaurants through distributors such as Del Monte Meat Co. Inc. (San Francisco, Napa, Monterey, Sacramento and Oakland. As well as US Foods, San Francisco and Hamilton Meats covering San Diego, Orange County and Los Angeles areas.

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