What’s not to love about bacon? The smoky aroma. The crispy texture. The bacony taste. But here’s the sad truth—big commercial bacon has lost touch with real bacon goodness. It’s pumped full of water and chemicals, and it’s manufactured in less than a day.
At the Denver Bacon Company, we’re taking a different approach. We’re going old school.
We’ve brought back the artisan methods of the old American smokehouse. We start with fresh pork bellies and hand-rub them with our Super Double Secret Pork Spice Blend (yes, it’s a secret.) We dry-cure them for several days. Then we use hardwoods like hickory and peach to smoke our pork bellies with—wait for it—REAL smoke. No liquid stuff. Ever. When it’s ready, we give the bacon a butcher’s cut for big, thick slices and big pork taste.
This is a chef’s approach. Each tender, flavorful slice of bacon is a testament to the time, technique and tradition that goes into making it. It’s real bacon and it’s real good.
The Bacon Chef
Chef Justin Brunson has always had a thing for swine. Growing up in Cedar Rapids, Iowa, he shared in his family’s love of farming, hunting and fishing. While attending Le Cordon Bleu College of Culinary Arts in Scottsdale, Chef Brunson gained a deep appreciation for charcuterie, one of the oldest forms of butchery. After working with renowned chefs such as Richard Sandoval and Frank Bonanno, Chef Brunson opened Masterpiece Deli in 2008. It was there that his love for bacon became a passion, sparking the creation of the Denver Bacon Company with co-founder Eric Clayman.
co-Founders of DBC - Eric Clayman and Justin Brunson