Sourcing Veal bacon

  • Sourcing Veal bacon Mark

    I'm a chef in Scotland and I've been trying to source 'veal bacon' to no avail.

    If anyone could point me in the right direction, that would be great.

  • I think making your own will be the easiest, if you have a good source for veal (which is nigh on impossible to get here in the Midwest USA, which, ironically, is where a lot of veal is produced. We just can't buy it anywhere.).

    As to the cut, if you want your "bacon" to be more like Canadian bacon, which is a cured loin, get the loin. If you want it to be more like rashers (or what we call bacon in the States), get the belly cut.

    Curing it will require some kosher salt and some pink salt (aka #2 Curing Salt) and some plastic zipper bags. Depending on how large the cut is, it will take about 3-7 days in the fridge.

  • As Jennifer S said, you can make your own. If you're not willing to do that, you can try to visit farmers markets. I've found online that it's sold on some farmer markets in the US. I'm guessing you asked your meat supplier(s) already?

    Here I've found a comment which points to three manufacturers that produce it:

    • Swissland Packing Co., of Ashkum, III.
    • Catelli Brothers of Collingswood, N.J.
    • Strauss Veal, Inc. of Franklin, Wis. SYSCO (the largest foodservice distributor in the country distributes veal bacon to the foodservice marketplace)

    I've come up empty-handed when searching for veal bacon in Europe.

bacon veal
Related questions and answers
  • As you can see in the picture, this bacon is just about ready to be removed from the heat. Just what are those bubbles/foam(?) on the surface of the bacon? Note: this is fresh bacon from a butcher-- not processed or packaged-- if that makes a difference.

  • I have not had such good success with veal. I prefer leaner meats, and every time I get a cut of veal, it is extremely fatty. Is there a way to get leaner veal? Are there specific cuts I should ask for? If so, where are some places I should look to get better cuts?

  • First off, I'm talking about what they call Rose Veal here, not the crate Veal which has given the meat such a bad name. So, I've tried a few recipes: a roast, a stew and some breadcrumbed escalopes. The escalopes were fantastic, but I can't honestly say any of it was better than the equivalent dish made with beef, or pork where a milder flavour was desired. But, the veal wasn't exactly cheap... better? What is it people enjoy so much about veal and how can I accentuate that quality?

  • The Situation: Guy decides he wants to make bacon and potato cubes (I can't think of a better term) for breakfast. Guy wants to cook potatoes in bacon fat Guy cooks bacon and places bacon on paper towels to dry off Guy cooks potatoes in left over bacon fat By the time potatoes are done (20 mins or so), the bacon is cold :( What can be done to remedy this? Should I just wrap the bacon in tin-foil? I've yet to fully master "timing" when it comes to cooking two different parts of a meal at the same time

  • I see bacon in store that varies widely in price. From the bulk ends and pieces packed in a solid block to thinly cut off-brand to expensive thick cut bacon. Some of the differences in quality are obvious. The really cheap brands are thin enough to see through and very fatty. I haven't done side-by-side taste tests to judge for myself how bacon at various price points compare. What makes premium bacon more expensive? Is it simply a more meaty cut or is the smoking process more flavorful? The other side of the question is- How can I identify good bacon that has those characteristics

  • Ideally, I should be using "tendron" which I think is equivalent to flank steak for a veal. But flank steak is "bavette" for beef, so maybe it is a different name. I think I could also use jarret, which is for the pork called ham hock I believe. Do I have any chance of finding these pieces? Do they have a proper name in US english? Any other piece suggestions for veal-based stew dishes?

  • Can I can bacon? Sobachatina

    This question is my wife's. Of course, I wouldn't want to save bacon for later. I have seen commercial canned bacon for long term food storage and camping, etc. Is it possible to can bacon at home? Does it have to be pressure canned or do the preservatives in the bacon make that unnecessary? How is the taste/texture of bacon out of a can? It's not worth doing if it will end up unappealing.

  • I found a great looking recipe that calls for ground veal. Is there free-range veal or "rose veal" available here in the U.S.?

  • I bought smoked bacon from a local butcher and I want to know how long I can keep that bacon in the refrigerator. It is an all natural product with no preservatives other than the process by which it was cured, so no nitrates etc. I forgot to ask the butcher thinking it would be gone before it became an issue.

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