The Smoked Pig
We are all about flavor. Quality food that is a pleasure to eat and to share. Life is full of choices and opportunities. We choose what we eat and how we spend our time. Thoughtful folks enrich their lives many ways. Good books, good friends, sharing thoughts and ideas. And sharing food that they love.
We bought bacon at the store for years. We bought it from specialty shops. But until we made our own, we never appreciated how truly wonderful it could taste. We started curing it in the kitchen refrigerator and finishing it in the oven. We never looked back. Now we cure our own bacon at least twice a month. Why twice? Because we share a lot. It is a great gift to take to friends or to include in the food you take to parties. Everyone comments on dishes we make that include amazing homemade bacon.
Bacon Cure #1 came out of our search for a good standby cure that would be easy to use. We read books, we talked to folks that were making bacon for years. And it became obvious that while there are many ways to make bacon, a good curing mixture had some very standard ingredients. So we went to work on those. And what we came up with, after a number of trials and experiments, is a standardized cure that can be used for both dry and wet curing bacon.
We make our bacon in the beautiful mountain town, Baguio City. We love the weather here, the mountains and their spectacular views. We love the emphasis on education that is found from the public schools to the private universities here. And we love that people here, like those all over the Philippines, love their food. So do we. We love the flavors of bacon. But we do other things too. We make our own sausages, hotdogs, and ground beef.
We also make our own ice cream, which lead us to our other passion, vanilla beans. We carry Madagascar Vanilla Beans in various grades. We make artisan grade vanilla extract. It takes time and patience to make a really good extract. Ours ages for six months before we bottle it. Six months of saturation of quality vanilla. And ours does not contain any corn syrup. That is often added so that you won't get the alcoholic smell and taste if you try a bit before using it in your recipe. But you buying 10 percent or more corn syrup when you buy most commercial vanilla extract. We don't do that. What you get from us is all pure vanilla extract, unadulterated. And we make it in very small batches. 10 or 20 bottles at a time. Then it is six months before there is more. It is not a high production, high profit approach. It is making the best you know how to.
So whether you are making bacon for breakfast or ice cream for a party, we want to encourage each and every person to do it the best they can, to get the most flavor and the most satisfaction possible. That is what we are about. So enjoy yourselves, eat responsibly, and try making something new every now and again. It may change your life!
Jen & Steve @ The Smoked Pig
We bought bacon at the store for years. We bought it from specialty shops. But until we made our own, we never appreciated how truly wonderful it could taste. We started curing it in the kitchen refrigerator and finishing it in the oven. We never looked back. Now we cure our own bacon at least twice a month. Why twice? Because we share a lot. It is a great gift to take to friends or to include in the food you take to parties. Everyone comments on dishes we make that include amazing homemade bacon.
Bacon Cure #1 came out of our search for a good standby cure that would be easy to use. We read books, we talked to folks that were making bacon for years. And it became obvious that while there are many ways to make bacon, a good curing mixture had some very standard ingredients. So we went to work on those. And what we came up with, after a number of trials and experiments, is a standardized cure that can be used for both dry and wet curing bacon.
We make our bacon in the beautiful mountain town, Baguio City. We love the weather here, the mountains and their spectacular views. We love the emphasis on education that is found from the public schools to the private universities here. And we love that people here, like those all over the Philippines, love their food. So do we. We love the flavors of bacon. But we do other things too. We make our own sausages, hotdogs, and ground beef.
We also make our own ice cream, which lead us to our other passion, vanilla beans. We carry Madagascar Vanilla Beans in various grades. We make artisan grade vanilla extract. It takes time and patience to make a really good extract. Ours ages for six months before we bottle it. Six months of saturation of quality vanilla. And ours does not contain any corn syrup. That is often added so that you won't get the alcoholic smell and taste if you try a bit before using it in your recipe. But you buying 10 percent or more corn syrup when you buy most commercial vanilla extract. We don't do that. What you get from us is all pure vanilla extract, unadulterated. And we make it in very small batches. 10 or 20 bottles at a time. Then it is six months before there is more. It is not a high production, high profit approach. It is making the best you know how to.
So whether you are making bacon for breakfast or ice cream for a party, we want to encourage each and every person to do it the best they can, to get the most flavor and the most satisfaction possible. That is what we are about. So enjoy yourselves, eat responsibly, and try making something new every now and again. It may change your life!
Jen & Steve @ The Smoked Pig
