In our previous lesson we briefly discussed what the primals or sections of the Whole Hog are; now we will look a bit more in depth at how Pederson’s Natural Farms creates delicious bacon from...you guessed it...the Whole Hog.  

Bacon can be dated back as far as the Roman Era.  It was considered cheap, easy to prepare and..well...tasty.  Most original forms of bacon came from the side or loin region.  Traditional “American” style bacon, which comes from the pork belly, was actually considered more of a “poor man’s” cut if you will.  Regardless of what region of the Whole Hog it comes from, we can all agree that there’s no beating a big slice of bacon.

How Pederson’s Natural Farms brings bacon full circle...or...Whole Hog:

Belly Bacon

The traditional American style bacon.  Not just for breakfast anymore, this culinary powerhouse is the duct tape of the kitchen.  Meal looking a little lack luster?  Add some of this smoky, salty goodness and let the rave reviews commence.  Variety is the spice of life, and Pederson’s has taken this portion of the Whole Hog and made a little something for everybody.  

Bacon fans can revel in the flavors of:

• Applewood Smoked

• Jalapeno

• Cherry Smoked

• Hickory Smoked Peppered

• Honey

• No Sugar Hickory Smoked

• Cowboy Bacon (the ends and pieces of the bacon slicing process...nothing goes to waste at Pederson’s).  

Canuckin’ Bacon

We’ve gotta give it to the Canucks, eh!  Canadians made this style of bacon famous, but truth be told, it’s origins can be found in England.  Traditional English bacon is made from the pork loin and section of the side and much of the fat is left on.  Canadian style bacon is only sourced from the loin and much of the fat is removed to make it an extremely lean source of protein.  Pederson’s believes in nutrition and quality just as much as taste and they were not about to pass up the opportunity to make bacon out of this lean and protein packed section of the Whole Hog.

Buckin’ Bacon

Let’s buck the system for a moment, shall we?  When industry professionals approached Pederson’s Natural Farms about developing a way to use more of the Whole Hog in an effort to maximize returns and increase sustainability efforts for pork producers, Pederson’s answered with an artisan style bacon sure to please the pickiest of bacon connoisseurs.  Buckin’ Bacon took over a section of the Whole Hog previously left to the BBQ world:  the shoulder.  Sliced from the center section of the pork shoulder, Buckin’ Bacon is leaner and meatier than traditional belly bacon, and, since it does have a hint of fat, provides a fuller flavor than Canadian style bacon.  Basicly, Buckin’ Bacon is the best of both worlds.  

Thick Cut Ham Strips

Although not technically “bacon”, Pederson’s Thick Cut Ham Strips give you an opportunity to mix things up a bit.  Obviously sourced from the ham section of the Whole Hog, these strips fall right in line with Pederson’s sustainability initiative.  Thick Cut Ham Strips come in a perfectly portioned package and are fully cooked, allowing you and your family to enjoy the indulgence of holiday ham all year long without the hassle of leftovers or waste.  

Enroll in Whole Hog University for more great information about Pederson's Natural Farms!

Are you a retail partner interested in bringing bacon full circle in your retail location?