SINCE 2011

A CUT ABOVE

Unable to find bacon that met his high standards for freshness and ingredients, Chef Tony Baker founded his own brand in 2011. Baker’s Bacon began with a partnership between long time smoke master and bacon expert Steve Sacks at Prime Smoked Meats in Oakland, California. Baker and Sacks worked together for over a year experimenting with cures until they settled on the recipe that is still in use today.

The goal was and is to make real bacon – Bacon The Way It’s Supposed To Be!

Made in America – dry cured and slowly

smoked using real Applewood

Our Bacon

SLAB

12 pound average catch weight case
2 half slabs per case

SOUS VIDE SLAB

Our slab bacon is slow cooked at low temperatures to achieve confit-like texture while retaining all its flavors and bacon characteristics.

12 pound average catch weight case
2 half slabs per case

SLICED

10-12 slices per pound

Food Service: packed 15 pound case
3 each 5 pound packs with easy open packaging

Retail: packed 18 pound case
24 each 12 oz packages

BY CHEFS, FOR CHEFS

Baker’s Bacon is made in California, dry cured and slowly smoked using real Applewood chips.

We use only the highest quality, sustainable raised heritage breed pork. There are no antibiotics, no gestation or farrowing crates, and it is all 100% vegetarian fed, US family farm grown pork.

It is slowly dry cured and double smoked using real Applewood.  

Offered in whole slab, sous vide slab, or sliced.

NO ADDED WATER

NO SODIUM PHOSPHATES

THE QUALITY of raw ingredients sets the stage for what is to come from Baker’s Bacon. The double smoke time produces an aroma that entices customers – and ensures that they’ll be back. Baker’s attention to quality and technique maintains tenderness, and gives the meat a subtle sweet flavor. If bacon makes everything better, this makes bacon better.

Jennifer Sussman

Director of Cheese and Charcuterie, The Chef's Warehouse

Straight From the Farm

We Believe in Quality

“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 met my quality expectations without breaking the bank.  It takes me back to my English roots. It really doesn’t get any better than this!”  

– Chef Tony Baker

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Baker's Bacon
P.O. Box 4063
Monterey, CA 93942
TEL: 831.250.0606
FAX: 831.886.3697