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

TECHNICAL NOTES AND OTHER TRIVIA:

THE PROCESS:

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.

THE SMOKE:

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.

WHO’S CARRYING OUR BACON SO FAR?

• Jules Bistro – Gastown
• La Quercia – Point Grey
• Mom’s Grilled Cheese – Howe St. @ Robson St.
• Les Amis du Fromage – Strathcona

WHO ARE THESE PIGS?

Our pork bellies come from these farms in the Fraser Valley:

• Aurora Farms
• Benlo Enterprises
• Saar Bank Farms
• Sundance Farms
• Verand Farms

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.