Renowned Executive Chef, Justin Brunson of Masterpiece Deli and Old Major restaurant and Eric Clayman, one of the Founding Partners of Udi’s Granola and Gluten Free Foods have partnered to launch the Denver Bacon Company (DBC) in Colorado. Through the DBC, Justin and Eric not only produce the only locally made artisan maple slab bacon, which was recently launched at Iowa’s Blue Ribbon Bacon Festival, but will also provide more cured and smoked deli meats and products in the immediate future.
“With my culinary and farming background and Eric’s business and entrepreneurial background, we are the perfect team to develop and execute a new line of cured and smoked meat products,” said Brunson. The bacon line has already proven to be successful with our recent industry awards and sales. We look forward to expanding the product offerings and distribution not only within food service and restaurants, but also within larger grocery stores.”
Most recently, DBC was one of eleven bacon companies in the country chosen to participate in the 6th Annual Iowa Blue Ribbon Bacon Festival. Nearly 8,000 people showed up to taste some of the nation’s best bacon brands. DBC sampled 450 pounds of bacon and received raved reviews from the attendees, associations and industry gurus.
“Festival attendees lined up to try DBC’s artisan maple slab bacon,” said Brooks Reynolds, chairman of the bacon board for the Iowa Blue Ribbon Bacon Festival. “If we had a ‘People’s Choice Award’, it would have gone to DBC. These guys definitely know a thing or two about bacon and we look forward to seeing them at the 3rd Annual Blue Ribbon Bacon Tour in Keystone, Colo. on June 22-23, 2013.”
The DBC artisan maple slab bacon is butcher-cut, thick sliced and made from large white/landrace cross Dam (female) with duroc Sire (male) hogs that are locally raised in Colorado. The hogs are dry-cured (Dam gives the animal muscle structure, Sire provides marbling) and not pumped full of water, allowing for more yield per pound and very little shrinkage when cooked. The recipe is chef inspired by Brunson with a blend of spices like Coriander, Yellow Mustard, Juniper, Thyme, Bay Leaf and Black Pepper — then sweetened with Maple Sugar. After the bellies are cured, they are smoked with Colorado Peachwood, sourced from Fruita, Colo.
“Many chefs and restaurants have already ordered and started to use our bacon in their recipes and eateries,” said Clayman. “We are excited about the initial reaction and praise about the bacon and look forward to launching other cured and smoked deli meats and products in the near future. We are proud to unleash products that are made entirely in Colorado as an ode to our Colorado roots and passions.”
Currently, the DBC products are sold at Colorado restaurants and specialty stores and is in the process of receiving USDA approval to be sold at larger grocery stores. In the coming weeks, DBC will be launching a breakfast bacon sausage that will be available at Masterpiece Deli and other Colorado restaurants and specialty stores. For orders and distribution, please contact: SOURCE Local Foods at orders@SOURCELocalFoods.com/303-578-8867 or Western Deli Provisions at steve@westerndeli.com/303-378-4859.
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