• 2 pound package (32oz)
• Dry Cured
• Double Applewood Smoked
• Cooked Sous Vide - Click "How It's Made" tab for details
• Slabs are ideal for lardons, hand-cut thickness
Choose your favorite cuts and cures. We’ll pack your order with extraordinary care and ship it directly to your designated location.
How It's Made
SOUS VIDE: NOTHING LIKE A LITTLE PRESSURE TO MAKE THINGS BETTER.
Sous Vide means “Under Pressure”
We take our heritage breed pork bellies after they have been made into Bakers Dry Cured, Double Smoked Slabs of Bacon, we vacuum seal (thus the name under pressure) in a “cook in” bag then slow cook for as much as 24 hours in a water bath at a controlled low temperature. This fully cooks the bacon, but the temperature is so low that we don’t render the fat or lose any moisture from the protein. The result is this almost spreadable textured bacon, so soft you can cut with a fork. Truly delicious goodness. Chefs are finding creative ways to use this incredible product: Seared and placed on burgers, Thick sliced, seared and served with a salad for an appetizer, used in ramen bowls, cut extra-large lardons and fry in bacon fat – delicious! Simply reheated in the BBQ or oven and served as a whole slab then carved at the table. A local very high end hotel served it this way on a banquet as a carving station for a major golf tournament. So sous vide bacon really opens the doors to creativity while offering a value added option as we do most of the cooking for you.
Baker’s Bacon is perishable, so it needs to ship carefully in a special pack on ice and travel no more than a couple of days. Individual orders are processed as soon as they are received, however we only ship on MONDAY, TUESDAY and WEDNESDAY to avoid shipments traveling over the weekend. Therefore if you place your order on Wednesday, it will ship the following Monday and arrive the following Tuesday or Wednesday depending on how far it has to travel from Marina, California.