FREE RANGE BACON

By The Fine Swine

video

PledgeMe.Project

Food,



NZ $320 pledged


6 people pledged


Closed


NZ $10,000 minimum target


3 3% Complete

Pledges will only be confirmed if the target is reached by: 09/03/2015 at 5:00 PM (NZDT)

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About

FREE RANGE BACON

Project 2015-01-14 12:50:01 +1300

In New Zealand there are only a handful of FREE RANGE pig farmers. This is because companies like SAFE and PETA tell people NOT to eat pork at all.... this is crazy. The more people who buy free range, the more farmers there will be doing it right. 

BACON!

That wonderful cured meat that is the breakfast staple in most homes (apart from vegetarians… vegetarians you may want to stop reading now!), as the majority of people are now becoming aware bacon is mostly made from caged and very unhappy pigs and not only that a lot of the larger cheaper bacon is made from OLD caged unhappy pigs that the government actually states is pet food, these pigs are also known as a chopper pig!! Chopper pigs do not make good bacon but if you add enough sugar, anything can taste nice… right? 

What you may not know is how bacon is made? Today’s bacon is made with a heap of unwanted and unneeded ingredients including WATER…. Lots of water. Water is used to quickly turn a pork product into a product that looks and smells like bacon, it is injected and then plunged into a ‘brine’ to add as much water as it can in a 12-24 hour period.

 

The result?

The customer.. that’s you! Gets an average tasting product that is filled with water and sugar (which you just paid for) and will come out in white glumps in your pan, you will digest a bunch of unhealthy chemicals and more importantly you are supporting the cruelty of animals.


So what’s the answer?

At our small boutique butchery; we believe: 

  •          Only Free Range pork used for bacon as this ensures a high level of animal welfare
  •          Only pigs suitable for human consumption should be used
  •          We ensure we get the pork from Heritage Breeds such as Large Blacks and Berkshire to stop these animals becoming extinct and to give you a unique bacno experiance
  •        We make bacon the old way… using salt and flavors which REDUCES water content and increases flavor

 Making bacon by Dry Curing the pork takes 6-8 weeks of careful monitoring and as a result we believe we have created the best bacon. This also means bacon lasts as it should do and can be sent through the NZ Post! On top of that we are not stopping at just one type! We are always on the lookout for more flavors and more things to do with this wonderful animal.

 

So we need your help!

We have teamed up with 3 key free range farms. They may be small but they pack a bunch and we have devised our company to help them predict and grow. 

by joining The Fine Swine, you help these farmers get bigger and this means more truely happy pigs. You help by letting them forecast, you help the rare breed association by ensuring they expand in numbers and you help yourself... to good quality produce.

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Pledgers 6

Stefany Knight
2015-02-14 16:22:41 +1300
greg ford
2015-01-31 19:51:39 +1300
Brianne
2015-01-23 20:02:33 +1300
Shayne Moore
2015-01-23 19:59:52 +1300
Anonymous pledger
2015-01-22 14:08:01 +1300
Anonymous pledger
2015-01-22 14:07:31 +1300

Followers 4

FREE RANGE BACON

Project 2015-01-14 12:50:01 +1300

In New Zealand there are only a handful of FREE RANGE pig farmers. This is because companies like SAFE and PETA tell people NOT to eat pork at all.... this is crazy. The more people who buy free range, the more farmers there will be doing it right. 

BACON!

That wonderful cured meat that is the breakfast staple in most homes (apart from vegetarians… vegetarians you may want to stop reading now!), as the majority of people are now becoming aware bacon is mostly made from caged and very unhappy pigs and not only that a lot of the larger cheaper bacon is made from OLD caged unhappy pigs that the government actually states is pet food, these pigs are also known as a chopper pig!! Chopper pigs do not make good bacon but if you add enough sugar, anything can taste nice… right? 

What you may not know is how bacon is made? Today’s bacon is made with a heap of unwanted and unneeded ingredients including WATER…. Lots of water. Water is used to quickly turn a pork product into a product that looks and smells like bacon, it is injected and then plunged into a ‘brine’ to add as much water as it can in a 12-24 hour period.

 

The result?

The customer.. that’s you! Gets an average tasting product that is filled with water and sugar (which you just paid for) and will come out in white glumps in your pan, you will digest a bunch of unhealthy chemicals and more importantly you are supporting the cruelty of animals.


So what’s the answer?

At our small boutique butchery; we believe: 

  •          Only Free Range pork used for bacon as this ensures a high level of animal welfare
  •          Only pigs suitable for human consumption should be used
  •          We ensure we get the pork from Heritage Breeds such as Large Blacks and Berkshire to stop these animals becoming extinct and to give you a unique bacno experiance
  •        We make bacon the old way… using salt and flavors which REDUCES water content and increases flavor

 Making bacon by Dry Curing the pork takes 6-8 weeks of careful monitoring and as a result we believe we have created the best bacon. This also means bacon lasts as it should do and can be sent through the NZ Post! On top of that we are not stopping at just one type! We are always on the lookout for more flavors and more things to do with this wonderful animal.

 

So we need your help!

We have teamed up with 3 key free range farms. They may be small but they pack a bunch and we have devised our company to help them predict and grow. 

by joining The Fine Swine, you help these farmers get bigger and this means more truely happy pigs. You help by letting them forecast, you help the rare breed association by ensuring they expand in numbers and you help yourself... to good quality produce.

Comments

Hey! Thanks for checking out this project.

We haven't made any updates yet, follow us if you want to be notified when we do.

Stefany Knight
2015-02-14 16:22:41 +1300
greg ford
2015-01-31 19:51:39 +1300
Brianne
2015-01-23 20:02:33 +1300
Shayne Moore
2015-01-23 19:59:52 +1300
Anonymous pledger
2015-01-22 14:08:01 +1300
Anonymous pledger
2015-01-22 14:07:31 +1300
This campaign was unsuccessful and finished on 14/02/2015 at 4:22 PM.