Baker’s Bacon is made in America, but hand-rubbed and slowly smoked by British expat and celebrity chef Tony Baker, the recipe and method has come about from months of testing with 50 year veteran smoke master using only the finest ingredients and real applewood. Chef Baker started his career in England but moved to the U.S. He developed Baker’s Bacon in his role as executive chef at Montrio Bistr
o in Monterey, Calif.
“I came up with this bacon out of need, the market is saturated with mass produced watery bacon, I wanted a bacon for my restaurant that my quality expectations without breaking the bank” said Baker, known for his fresh, seasonal menus with an eye toward sustainability. “It takes me back to my English roots. It really doesn't get any better than this!”
Baker has created three styles of dry cured bacon, firstly the English style Back Bacon is taken from the loin (back) of the pig with a part of the belly still attached, the result is simply heavenly with the meaty loin and the belly with just enough fat to ensure satisfaction. This back bacon comes from the very best natural pork. Baker suggests a really thick cut on this bacon and since it’s dry cured it cooks in far less time than conventional bacon. In addition Baker is offering a regular American style dry cured - apple wood smoked, as well as double smoked bacon which receives a full six additional hours of real apple wood smoke for that unforgettable flavor. Sourced from sustainable, naturally raised hogs, Baker’s Bacon is all dry-cured, a process that takes time, the cure is all mixed and applied by hand, then left for several days to work it’s magic, conventional bacon is commonly injected with a watery brine, then artificially smoked not with Baker’s Bacon, when the bacon is cured it goes into a 60 year old smokehouse and smoked with real apple wood smoke, carefully tendered by a traditional smoke master It is available in three styles. Either slab or sliced, Baker’s Bacon is dry cured and as with all dry cured bacon we suggest a nice thick slice or rasher then cooked less than typical bacon, the result is tender meaty and salty goodness! Baker’s Dry Cured Apple Wood Smoked All Natural English Style Back Bacon
Baker’s Original Dry Cured Apple Wood Smoked Baker’s Bacon
Dry Cured Double-Apple Wood Smoked Baker’s Bacon
British-style back bacon, when sliced is called rashers of bacon, has long been the rage throughout the United Kingdom. Fond memories of bacon sandwiches helped fuel Bakers passion for the right bacon. Baker’s Bacon is crafted in that style, hand-rubbed with a blend of raw sugar, kosher salt, and a secret concoction of spices, cured over time. It’s then slowly smoked for many hours in an old traditional smoke house with sweet apple wood. Simply put, Baker’s Bacon is the gold standard for English-style, artisanal bacon. If everything tastes better with bacon, everything with Baker’s Bacon is off the charts when it comes to flavor and savory appeal.
