Fat Boy and Slim Meat Co

21/06/2021

Oi…curveball?!

29/08/2020

We are always excited when renowned personalities in the industry recognize our work!

Thank you Chef Noel de la Rama for your support! 🙏🏼😊👏🏼

31/07/2020

Thank you for featuring us Angelo FC! 🙏🏼

Many people have made cooking not just a therapeutic hobby, but also a profitable business in this pandemic. It has led to an even wider variety of food options for foodies. ‘Tortang alimasag’ “In …

23/07/2020

Getting good results from making bacon is all about meticulous choices from the start. What kind of meat to use, what kind of salt is best, what is the best sugar to achieve a certain taste, what is the best grind size for the black pepper, which curing salt to use, what kind of wood to use while smoking and the list goes on...

But the one that makes the biggest difference is the layers of fat and lean meat of the pork belly.

We said before we are saying it again. Layers layers layers!

05/04/2019

Beautiful layers! This is our cold smoked maple cured bacon, message us for orders!

20/12/2018

This is my 3rd try and I am very very close to getting this smoked whole leg of ham absolutely right! &slimmeatco

05/12/2018

Thank you Unang Hirit for featuring us! Such an honour to be on your show! Hope you enjoyed smoking with us! @ Makati

25/10/2018

Early this year while kicking back on some brews we spoke about researching on curing, and smoking meats for distribution. We both had a similar vision on how and what to do that it dint take much persuasion to get the fire started!

Angelo Fuentes Comsti you rock! Thank you for the feature! Yes we smoke on!!

Smokehouse restaurants in Metro Manila have been hot since 2016, with no signs of cooling off any time soon.

17/10/2018

Now would be a good time to open a bottle off beer! 🍺 the wait begins! 😊

09/09/2018

Soon to be pulled pork! About 6 hours in to smoking this pork butt (shoulder) and the bark color is starting to look awesome!