Now available for wholesale purchase through:
TWO RIVERS SPECIALTY MEATS
The crew at the Re-Up BBQ has been busy perfecting their curing techniques. Previously sold only at farmers markets and for those who ask nicely, the Re-Up’s smoked bacon is now available for wholesale purchase.
Happy, naturally pastured pigs from our lush Fraser Valley are the backbone of this special bacon, and from there, the pork bellies spend seven days brining in Maker’s Mark, Central City’s Red Racer IPA and ancho chili powder. Smoked over pecan wood, the bacon develops a mild smoke and a gentle sweetness.
The Re-Up BBQ is still a little company and often relies on the kindness of others, especially Two Rivers Speciality Meats and Central City Brewing Company. Central City generously provides enough of their Red Racer IPA to give the pigs a hearty bath, and Vancouver’s favourite meat supplier, Two Rivers, will be pushing the finished bacon around town.
THIS BACON IS LEGAL TENDER
The curing and smoking process for the Re-Up bacon is a seven day procedure. A long brining process and smoke is punctuated by periods of rest for the pork bellies to ensure evenness of flavour.
Pecan (pronounced peh-cahn) wood is a ubiquitous element in Southern BBQ. The smoke quality is more mild than hickory or mesquite, and we like the balance that it adds to the bacon rather than overpowering the other ingredients.
Our pork bellies come from these farms in the Fraser Valley:
We go through a lot of meat for our pulled pork sandwiches and our bacon, so sourcing high-quality and natural pork at “street-meat” prices is a considerable challenge. While the smallest, organic farms can’t satisfy our hefty demand, we have found a balance with the small to medium size operations that can still guarantee healthy, hormone free and naturally raised pigs.