ROLLANDS MEATS

As a kid growing up, a student and then an IT professional I have always had bacon in my top 3 favourite foods, specifically smoked back bacon, and my favourite way to eat it was on bread. The bacon in the UK is made from pork loin with a bit of belly for extra flavour. The good stuff is generally dry-cured and smoked. A bacon roll (bacon on a bun) is a breakfast staple of many Brits, especially when you need something quick before starting work... I don't take any shortcuts when I'm curing or smoking. I use meat from local farms with free roaming animals via Two Rivers Meats, one of the most respected meat suppliers in BC. I have refined my recipe over the past few years and care about every step of the process, so what you get is complex, smokey and meaty flavours from dry cured and naturally smoked pork... The home of 'Proper Bacon'. We make natural, dry cured, hot smoked meats, bursting with flavours. We don't rush or artificially enhance any part of our process or our meat.