Unable to find a naturally dry-cured BACK bacon anywhere in the states, Chef Tony Baker decided it was time to bring a taste of the UK across the pond. As a professional chef and restaurateur for over 20 years, Tony desires the finest of ingredients in every dish he prepares. Missing from the list was back bacon, made using only the best ingredients from the swine on up. Out of that desire for quality and freshness came Baker’s Dry Cured British Style Back Bacon.
Baker’s Bacon is crafted by hand in Oakland California, starting with a long slow dry cure, followed by a long and low smoke in a 60+ year old smoke house. Baker’s Bacon has a culture of sustainability with all of its business practices from its ‘never-ever’ pork, anti polution air cleaners at the smokehouse, even organic cotton T-shirts.