Making Bacon the Real Happy Way
As with anything there’s a hard way and an easy way… We chose the hard way… and it was an easy decision.
To make a great bacon we knew we needed to start right at the beginning. First you need full flavoured fresh pork… ‘freedom-farmed’ here at the foot of the NZ Southern Alps.
Farmed without those crates, cages and concrete pens. Farmed with healthy natural feeds (not waste products). Farmed without growth hormones or those “tricky” chemicals designed to alter piggies natural meat structure.
And then there’s the curing…
We know people are fed up with buying bacon filled with heaps of water. Yes it’s cheaper… but at Freedom Farms we say …when you buy bacon, buy bacon…not heaps of water.
Sure we do add brine to our fresh pork to cure the bacon but for us it’s about making dry style bacons that go crispy… not about trying to double the weight.
WHAT’S UP WITH BACON THESE DAYS?
…Sadly most of the bacon and ham sold these days is made from frozen imported pork. Farmed the sad, intensive way, indoors in crates and pens and then it’s made even cheaper by pumping it up with lots of water to increase the weight…
We reckon people deserve to know where the pork came from and exactly how the piggies have been farmed. We also think bacon should go crisp when you cook it. Sure it costs more to do it this way… but we think it’s worth it.