Meat+Poultry - January 2022 - 30

COMPANY PROFILE
three years and especially with the addition
of the line of rubs, which will go into national
distribution later this year, he expects this
trajectory to continue in 2022 and beyond.
FORGING PARTNERSHIPS
Part of The Baconer's success hinged on
finding the right co-packing partner, starting
with one in Santa Clara initially and switching
to its current processor in Cloverdale in 2021.
Identifying the right match required finding
a processor that appreciated The Baconer's
mission to produce premium bacon products
made from heritage hogs and focused on
quality, not quantity.
T-2
T-2 is an advanced blend of fruit and
spice extracts loaded with nature's
polyphenol and flavonoid
antioxidants that protects and
maintains color, flavor and freshness
of ready-to-cook meat, poultry, fish,
seafood, spreads, and plant-based
meat alte
meat alternatives.
Natural protection against food
borne pathogens such as Listeria
spp, E. coli and Salmonella spp.
Natural protection against oxidation
(color & flavor degradation)
Longer shelf life
Bacteriostatic against spoilage micro
All-natural, allergen-free, non-GMO
Clear and consumer-friendly labeling
Low usage rate
" Somebody who has the skill level and
ability to produce a product
that's on the level of ours
requires some specialty
handwork, which isn't
everyone, " Velasquez said. " Most
bacon co-packers are just churn
and burn and are just moving
stuff through as fast as they can.
We had to find someone who had
that artisan kind of mindset. "
The product that comes
close to epitomizing the artisanal
mission of The Baconer is its Salt
& Pepper Uncured XXL Bacon
Steaks, which features strips
that are sliced ½-inch thick. The
signature product is designed to
be cooked in the oven, pan fried
or even grilled. The company also
makes cubed bacon pieces known
as lardons, smoked, bite-size
bacon pieces intended to blow up
the savory flavor of any popular
dish when used as an ingredient.
" It's crispy on the outside and
it's hot and juicy in the middle, "
he said of the smoked lardons.
" You just get so much flavor. "
Velasquez also developed
the company's brand of Ground
Bacon, which is made from the
leftover ends, pieces and trim
from the other products and
has multiple applications from
using it as a blend for burgers to
rendering it as a dessert topping
or ingredient.
" You can bring bacon flavor
into pretty much any dish you can
imagine, " Velasquez said.
To pacify bacon purists, The
Baconer also offers a variety of
thick-cut bacon strips. One of the
latest additions to its lineup was
its uncured, sugar-free variety.
Join the revolution and reach out to our team:
· Brian Metzger can be contacted at 331-814-7585 or brian.metzger@prosurinc.com
Learn more on www.prosurinc.com
30 MEAT+POULTRY | 01.22 | www.meatpoultry.com

http://www.prosurinc.com

Meat+Poultry - January 2022

Table of Contents for the Digital Edition of Meat+Poultry - January 2022

Meat+Poultry - January 2022 - Intro1
Meat+Poultry - January 2022 - VDG-1
Meat+Poultry - January 2022 - VDG-2
Meat+Poultry - January 2022 - 1
Meat+Poultry - January 2022 - 2
Meat+Poultry - January 2022 - 3
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2024
https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-december-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2023
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-meat-trends-technology-july-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2023
https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-december-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-beef-trends-technology-september-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-meat-alternative-trends-and-technology-may-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2022
https://digital.meatpoultry.com/sosland/mp/-meatpoultry-december-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2021
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-meat-trends-technology-october-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2021
https://digital.meatpoultry.com/sosland/mp/special-supplement-meat-alternatives-may-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2021
https://digital.meatpoultry.com/sosland/mp/2021_02_01
https://digital.meatpoultry.com/sosland/mp/2021_01_01
https://digital.meatpoultry.com/sosland/mp/2020_12_01
https://digital.meatpoultry.com/sosland/mp/2020_11_01
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https://www.nxtbook.com/sosland/mp/2018_02_01
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https://www.nxtbook.com/sosland/mp/2016_01_01
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https://www.nxtbook.com/sosland/mp/2015_02_01
https://www.nxtbook.com/sosland/mp/2015_01_01_mp
https://www.nxtbook.com/sosland/mp/2014_12_01
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https://www.nxtbook.com/sosland/mp/2014_01_01
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https://www.nxtbook.com/sosland/mp/2011_04_01
https://www.nxtbook.com/sosland/mp/2011_03_01
https://www.nxtbook.com/sosland/mp/2011_02_01
https://www.nxtbook.com/sosland/mp/2011_01_01
https://www.nxtbook.com/sosland/mp/2010_12_01
https://www.nxtbook.com/sosland/mp/2010_11_01
https://www.nxtbook.com/sosland/mp/2010_10_01
https://www.nxtbook.com/sosland/mp/2010_09_01
http://digital.meatpoultry.com/sosland/mp/2010_08_01
http://digital.meatpoultry.com/sosland/mp/2010_07_01
http://digital.meatpoultry.com/sosland/mp/2010_06_01
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http://digital.meatpoultry.com/sosland/mp/2010_04_01
http://digital.meatpoultry.com/sosland/mp/2010_03_01
http://digital.meatpoultry.com/sosland/mp/2010_02_01
http://digital.meatpoultry.com/sosland/mp/2010_01_01
http://digital.meatpoultry.com/sosland/mp/2009_12_01
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http://digital.meatpoultry.com/sosland/mp/2009_07_01
http://digital.meatpoultry.com/sosland/mp/2009_06_01
http://digital.meatpoultry.com/sosland/mp/2009_05_01
http://digital.meatpoultry.com/sosland/mp/2009_04_01
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http://digital.meatpoultry.com/sosland/mp/2006_12_01
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http://digital.meatpoultry.com/sosland/mp/2004_11_01
http://digital.meatpoultry.com/sosland/mp/2004_10_01
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