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The Mother of all Bacon Blogs

Posted by Julia Smith on

In celebration of International Bacon Day, we're bringing you a collection of our favourite bacon blogs, recipes & products. Please meat responsibly :) Happy Bacon Day! Comment below and share on social media to be entered to win a prize pack containing 3 types of bacon, bacon jam & bacon bits!

Bacon Blogs

Lets All Take a Deep Breath and Eat Some Bacon

Just in time for Halloween, The Lancet published a scary article entitled "Carcinogenicity of consumption of red and processed meat" in which World Health Organization's International Agency for Research on Cancer (IARC) announced there is "convincing evidence" that the consumption of processed and red meat increases the risk of cancer in humans. Much side taking, told-you-so-ing, panic, media sensationalism and general freak out ensued but as is usually the case with these sorts of things, cooler heads have begun to prevail now that sensible folks have had a chance to look at the facts. 



Bacon Math 101

We sold out of bacon again last week. Ryan & Kiera were freaking out because they weren't going to have bacon for our Saturday markets. Visions of bacon riots were dancing in my head. 

Here's the thing folks: Pigs are only 6% bacon. That means that for every pound of bacon you eat, someone needs to eat 15 pounds of the rest of the animal. So if you're pounding back bacon and not eating anything else, you're just not pulling your weight.


Cooking Better Bacon 

Bacon. It's amazing. You can add it to everything. The worst part about the deliciousness of bacon though, is the cooking process, as it can sometimes end in a big old greasy mess. Totally worth it, but not always much fun to clean up after brunch. The solution? Well I have two. Either buy our Bacon Bits to remove the cooking process altogether; or move the bacon to the oven for the best results every time and no mess.  






Bacon Bits: The Fairy Dust of the Food Community

Yes, you read that right. I can't lay claim to that awesome description of Bacon Bits, that comes from Jim Gaffigan. I wish I had said it first though, because it's a really accurate description. Bacon makes everything better. You can add it to salads, pastas, sandwiches, even sweets and your taste buds thank you every time you do so. Bacon bits are a genius invention, they provide all the flavour of bacon without the messy cooking and clean up. So, with our Ground Bacon, we've provided you with our great bacon, without the fuss. You're Welcome. Add the ground bacon to eggs in the morning, sprinkle them on your pasta dishes, add them to a salad. You can buy them in our web store or at our retail markets. Still stumped on how to make use of them? Here's some suggestions...


The Great "Nitrite Free" Marketing Racket Explained

We get a lot of questions about nitrates and requests for "nitrite free" bacon. There is a lot of fear and misinformation out there where this subject is concerned and it is tempting to just jump on the "nitrite free" marketing bandwagon. But the science just doesn't support it and we've decided to stand by our principles of transparency and consumer education on this one. So without further ado, here are the basic facts and we will leave it to you to make an educated choice:


Bacon Recipes

Green Bean & Bacon Bundles with Hollandaise 

Everything is better with bacon. The same is true with hollandaise. Combine them both? Pure decadence. Serve this alongside some eggs for a delicious breakfast, or pair it with some roast potatoes and salmon for an elegant dinner. You can't go wrong with these bundles at any meal, no matter the time of day.


Maple Bacon Shortbread

Yep, bacon shortbread. These were a huge hit the other night at our customer appreciation event. Why? Well because bacon makes everything better and these shortbread definitely benefit from the sweet and salty flavour that maple syrup and bacon provide. These are a definite must for holiday entertaining, pairing well with cheese and savoury jams. Make thumbprints in the center of each cookie before baking and fill with our Tomato Rosemary Jam when they emerge from the oven for an extra special treat. 


Bacon Butter Tarts

Need I say more? Butter tarts are made even better with our bacon, because... bacon. This filling can be made in advance and stored in the fridge so you can bake them fresh when guests come over. If you're not feeling in the mood for bacon, raisins, currants, nuts, or coconut work well also. 


Bacon Black Eyed Pea Dip

With the big game coming up this weekend, good snack foods are essential. This dip is super easy - 3 ingredients kind of easy. And its super tasty. Black eyed peas have a naturally smoky flavour that go really well with bacon, and little jalapeno adds the perfect amount of spice. I've been using this everywhere lately; as a dip with veggies, as a spread on sandwiches, and even warm with sauteed collard greens and Pan Roasted Chicken Thighs to make a complete meal. Give it a whirl, it'll probably become a fast favourite, because, well, bacon. 


Bacon Wrapped Pork Tenderloin with Apples & Honey

Pork tenderloin is an extremely lean cut of meat, even leaner than chicken breast! Roasting the tenderloin often results in dried out meat, unless you add some fat. And what fat could be better than jowl bacon! Its fatty, sweet and delicious, because... bacon. 

When roasting a pork tenderloin, wrapping it in bacon not only helps to keep the tenderloin moist, it also bastes the pork as it roasts. I love when a meal self bastes while cooking, it leaves more time to do other things, like drink a cocktail. This recipe is as simple as can be, but the finished product looks like it came from a cookbook, which is perfect for when you entertain people you want to impress.  



BBQ season is here, which for me means cracking out the condiments. Nothing makes a burger sing like the right combo of accompaniments. Whether its our Smokey Tomato Whiskey Ketchup on your Bratwurst, or our Asian-inspired Radish Relish on a grilled chicken breast, condiments can really make or break a good BBQ feast. My favourite condiment is surely mayo for it's versatility, but when you're trying to find a good one that uses eggs raised to our standards, you might be hard pressed to find one you're willing to use. Here's the solution... Baconnaise! Mayo is a really simple condiment to whip up at home; and it allows you to use eggs you can feel comfortable eating. What's better still is that half the oil is replaced with bacon fat, making for an incredibly rich and flavourful end result. Try this out, I guarantee you won't go back to store bought mayo again.


 Wilted Dandelion Greens with Bacon

Adapted from this recipe from the LA Times.

Everything is better with bacon and dandelion greens are no exception. You can pretty much substitute or add any kind of greens to this recipe. 


Bacon & Brussels Sprouts

Brussel Sprouts used to have a bad reputation at my house, probably because steamed brussel sprouts don't smell to appetizing and don't really offer a standout flavour. That was until I started making these.  Brussel sprouts, like most vegetables, benefit from roasting, where their sugars get to caramelize a bit. And bacon, well it makes everything taste better. This recipe is super easy but the results are fantastic, and I can almost guarantee there won't be any leftovers. As with the rest of the holiday recipes, start by pouring yourself a glass of eggnog and then gather the following...


Baked Farro with Winter Squash and Bacon

Chefs and home cooks around the world are rediscovering Farro. This ancient grain is very high in protein and is hearty and delicious especially when paired with local veggies and well raised meat, as in this dish which makes a filling & nutritious meal:


Urban Digs French Toast

What better way to celebrate Christmas morning than with a decadent breakfast made with farm fresh eggs, meat and produce? This decadent French Toast combines sweet and savoury flavours and is very easy to prepare. This recipe works equally well using your left over turkey to substitute for the bacon. So give the farmers in your life the best gift possible this year, and buy from them when cooking everyday and not just for your holiday meals. 


Summer Chef's Salad

It's officially too hot to cook, so I've gone back to salads at every meal. But a salad doesn't have to mean that you're not well. Take advantage of all of the vegetables available to you at the peak of summer harvest season with this salad and hold back on the meat. It's still in there, but in a salad it's easy to "eat less, more better" by packing your bowl full of healthy vegetables as well. This salad makes use of flavourful Chimichurri as the dressing which pairs well with the sweetness of the corn and tomatoes; of course any dressing will do.


Buy Bacon

There is so much bacony goodness in our web store! Place your order by Sunday at midnight for delivery the coming week. If you're a real bacon fan, we even have bacon subscriptions!

Bacon Beasty Box

This Beasty Box features four pounds of our own house-smoked bacon made with pork belly from our own pastured heritage pigs. You'll love the amazing flavour and texture that well-raised heritage pork has. The fat has a sugary consistency and sweet flavour. Save the drippings and fry everything in it! Please meat responsibly ;)


Bacon Variety Pack

Can't decide? Then don't!  Try this variety pack of bacon made from 3 different parts of our pasture-raised heritage breed pork. One package of about half a pound each. 

Jowl Bacon - Made from the jowl (cheeks) this bacon is fatty and flavourful. Also known as "Guanciale," it tastes a lot like regular bacon but has a silky smooth texture. Don't be afraid of the fat... that's where all the flavour is!

Belly Bacon - This is the bacon you are used to. Made from the belly, it is extremely popular but only makes up about 6% of the cuts so best enjoyed in moderation :)

Canadian Back Bacon - Made from the tender, meaty loin section, this is a limited edition item since it is made from the same part of the animal that we cut chops from, so you can't have both.  


Back Bacon

Our own house smoked Canadian Back Bacon is made with the tender, meaty loins for our pasture-raised heritage pork. A limited edition item because we we make back bacon, we can't make chops so snap it up while you can! 



Jowl Bacon

Made from the jowl (cheeks) this bacon is fatty and flavourful. Also known as "Guanciale," it tastes a lot like regular bacon but has a silky smooth texture. It crisps up nicely and is perfect for wrapping around leaner meats like tenderloin or topping a meatloaf. Don't be afraid of the fat... that's where all the flavour is!  


Bacon Bits

This is a great value! For the same price as raw bacon, bacon bits are already rendered and ground so you're getting a lot more meat. We take all the end pieces that won't slice into pretty slices, render them down, and grind them into "bacon bits." Simply fry up to a crisp and add to, well, pretty much everything! 


Bacon Jam

That's right.... Bacon Jam. You're welcome. A heavenly blend of our pastured heritage pork bacon, organic maple syrup and organic onions & garlic with a bit of chipotle bite. Often enjoyed with a spoon right out of the jar but we recommend a little more restraint. Try it on crackers, mix with a little oil & vinegar to make a decadent salad dressing, spread it on a sandwich, toss a little in with your pan friend or roasted veggies... the possibilities are endless and delicious!


Bacon Chocolate Caramels

These incredibly decadent chocolates are made with our own pasture-raised heritage pork bacon, fair trade organic chocolate & caramel, Costa Rican white pepper, and fleur de sel from Vancouver Island Salt Company. Choose from 50% Dark-Milk or 85% Dark. Made with love by Take a Fancy Bean to Bar Chocolate in Langley, BC.


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  • Delicious. Who doesn’t like bacon?

    Shels on

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