Who am I?
As a kid growing up, a student and then an IT professional I have always had bacon in my top 3 favourite foods, specifically smoked back bacon, and my favourite way to eat it was on bread. The bacon in the UK is made from pork loin with a bit of belly for extra flavour. The good stuff is generally dry-cured and smoked. A bacon roll (bacon on a bun) is a breakfast staple of many Brits, especially when you need something quick before starting work.
How do I make bacon?
I don't take any shortcuts when I'm curing or smoking. I use meat from local farms with free roaming animals via Two Rivers Meats, one of the most respected meat suppliers in BC. I have refined my recipe over the past few years and care about every step of the process, so what you get is complex, smokey and meaty flavours from dry cured and naturally smoked pork.
Hopefully you want to try it now. If so click here and sign up for what's to come.
Bacon sarnie and a cup of tea. Heaven!
Me, my mum and my aunt on a
cooking course in Solomeo, Italy.
Why do I make bacon?
I moved to Vancouver in February 2012 and quickly found out that the bacon I grew up with is almost impossible to find here. So I decided to make my own bacon (I’ve made some fabulous pastrami and maple cured salmon as well) and I’ve never looked back. I've now been making bacon since 2012, and have always been a keen chef since I got my first job in a local restaurant at the age of 15. A lot of my friends have called it "the best damn bacon I ever tasted".
Now it's time to see if you agree.
This is Stuart
2018 Rollandsmeats.com