The Baconer is open for business
Jan. 31, 2018
by MEAT+POULTRY Staff
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The Baconer uses sous-vide to finish-cook the pork bellies, foregoing the option of steam or smoke to finish the bacon.
A new purveyor of cured pork bellies is using smoke and sous-vide to make a mark on the ever-popular specialty bacon segment.
The Baconer is a boutique bacon company based in Oakland, California, and the brainchild of Camilo Velasquez who started the company with his wife Elisa Lewis in 2016. The Baconer uses sous-vide to finish-cook the pork bellies, foregoing the option of steam or smoke to finish the bacon.
The Baconer offers five flavors of pork bellies — Sweet Maple, Smoky Paprika, Jalapeno, Pork Belly Pastrami and Bacetta which combines traditional flavors of pancetta with Applewood smoke before finishing the meat in a sous vide water bath. Additionally, The Baconer sells lardons, slab bacon cut into ¼-inch pieces, in multiple flavors including bourbon and cracked pepper.
The Baconer sources pork bellies from several ranches in Northern California, including Devil’s Gulch Ranch in Nicasia, California, Langley Farms in Petaluma and Llano Seco in Chico. The breed is a cross of Duroc, Yorkshire and Landrace. The animals are fed a GMO-free diet and raised under Global Animal Partnership standards for animal welfare and handling.
The Baconer’s products can be found at local farmer’s markets, but the company also offers a Bacon of the Month Club and nationwide 2-3-day shipping for online purchases.