North Country Smokehouse (un)Cured the Bacon Crumble Problem
North Country Smokehouse has elevated the humble bacon crumble. Available in both uncured Certified Humane® and organic recipes, the product promises a savory experience and ethical sourcing.
“Our bacon has always been synonymous with premium quality and traditional craftsmanship,” says Alicia Baker, Director of Marketing.” The new crumbles are no exception.” The results of the company’s product development surveys were clear. Operators are tired of dry, flaky bits that sort of resemble bacon – but not really.
Let’s be honest, traditional bits a have been lacking for too long. NCS knew that in order to solve the problem for foodservice operators, they had to stay close to their roots of meat mastery. The product had to taste just as good as their signature smoked strips, be free from all the fake stuff and make-right on the bland flavor and unpleasant texture the category is known for.
They started by selecting the finest pork bellies from their very own farms and bathed them in a secret New England Made Maple syrup brine. Then, they tumble them until perfectly tender and crumble them into hearty, irregularly shaped pieces. “These crumbles actually solve industry challenges,” says Baker. “With food inflation and fluctuating markets, operators are looking for ways to lessen labor costs and increase menu efficiencies. Bacon crumbles are a fantastic way to do that, but a subpar product can diminish a dish. In that case, you have to ask yourself what the actual cost is? If you’re using a product at the expense of flavor, then the price is too high.” Bold statement and very on brand for the century old smokehouse.
For those craving a new culinary adventure, North Country Smokehouse is offering complimentary samples to end users in search of flavor and fortitude.
