In the beginning...
Founded in 2010, Bacon Beacon’s initial mission statement was to cure locally procured pork bellies and transform them into the breakfast salty sweet we crave. Over the next two years, the one man gang dry cured, smoked, roasted, sliced, packaged, stamped, and delivered goods to clients all over downtown Moncton by way of bicycle. Ba-con-sci-fi con – The laboratory
The concep
t was not to reinvent bacon or create flavored bacon (Hey, put some skittles in there man!). The goal was to enhance it, creating a sort of ultimate breakfast meat...With that in mind, we had a look at what is on the breakfast table and how we could incorporate some of the more savory/decadent flavors into a slab of bacon. I’ll be honest, there’s really not much too it if you’re using happy bellies from happy pigs owned by farmers who practice good husbandry. Up until now, Springbrook Farms has been the staple. We have now added Memramcook’s Boudreau Farm’s to the mix. To cure, we use 100% Briggs Maple Sugar. For smoke, we are continuously on the lookout for a local source of hardwood. We rely on Maple and Hickory at the moment. Locally bought, locally transformed, and locally delivered by pedal power. Until now, advertising has been zilch, relying on the original customer base to network. And so they did, reluctantly giving away the last few slices to a neighbor, frying up a couple slabs for dinner party guests, by leaving it as a housewarming gift, or by telling the drinking crowd at the bar that their hangover is already in total control due to having some waiting for them in the fridge for the morning after. The future is here! Bacon Beacon is now in expansion mode. Well a modest expansion and by that, I mean we’ve gone from a Weber BarB-kettle to an electric smoker, thus allowing us to smoke 3 bellies instead of 1 at a time. It’s slightly less satisfying as I don’t get to brag about smoking with charcoal in -20 degree weather, walking uphill both ways with no mittens or shoes. Though we are increasing our weekly production, we rely on what is available. If the farmers can’t supply, we don’t supply. Plain and simple. And when that happens, you can contact our 1-800 number to help deal with the withdrawal symptoms until we can fix you up again. How will we know when it’s out of the oven? Still working on some sort of rooftop light projection system. Until then, updates will be posted via this page. The updates will include what type of bacon is available. We don’t discriminate between pounds and ½ pounds. $13/lbs or $7/.5 lbs. Can I send a Telegram? Of course you can, but the easiest way to go about is by e-mailing us at [email protected] and let our friendly staff of 3 know how much you want. Please include your name, address and telephone number so that we can make sure we address the right person at the right address and for us to contact you in case our delivery bike has a flat or there’s a snag on the delivery time and date. I’m having the 1976 Philadelphia Flyers over for supper! Can I special order a full slab? Yup. We do take special orders. Please think ahead as the process spreads over 9 days from butcher shop- to-cure-to-smoke-to-roast-to-slice-to-deliver. All inquiries can be sent to [email protected]
