Monterey-Based Baker’s Bacon All-Natural Uncured Back Bacon Available For First Time To Public

MONTEREY, CA — The country’s finest bacon, Baker’s Bacon all-natural uncured back bacon, will now be available to the public nationally for the first time and sold through Allen Brothers, the country’s top purveyor of prime steaks and premium meats.
Baker’s Bacon, created in 2011 by renowned chef Tony Baker of Monterey’s Montrio Bistro, will be featured in the Allen Brothers’ Fall/Holiday catalog as well as on its website, and

Allen Brothers, which deals exclusively with premium meats, will feature three offerings of Baker’s Bacon: English-Style “Uncured” Back Bacon, Dry-Cured Double Apple Wood Smoked Bacon, as well as a peppered version of the latter. This is the first time the uncured bacon will be sold to the public at retail.
“We are very excited to be working with what has long time been recognized as one of the country's top beef houses,” said Baker. “We get so many requests from the public to be able to purchase our bacon, which up until now has only been available to the foodservice industry, I couldn’t think of a better partner to help us make this a reality.”
Far beyond the quality you'll find at your local butcher shop, Allen Brothers' luxurious USDA Prime and Wagyu steaks — once reserved exclusively for some of the nation's top steakhouses including Hall's Chophouse, Nick & Sam’s, David Burke’s Prime House, Bourbon Steak & Gallagher's Steakhouse — are available to discerning home chefs and grillers nationwide. Named one of the best online butchers in America by Town & Country and Forbes Magazines, Allen Brothers is still located near the historic Union Stock Yard on Chicago's South Side, where its artisan butchers have expertly hand-cut prime steaks since 1893.

In addition to prime steaks, Allen Brothers also sells pork, lamb, veal, game, poultry and seafood.

Baker’s Bacon is also distributed wholesale to restaurants in San Francisco, Los Angeles, San Diego, Phoenix, Las Vegas, Chicago, Miami and New York City, and is proudly featured on menus of some of the top chefs in the country.
Chef Tony Baker of Montrio Bistro in Monterey, California, created this style of bacon for his restaurant, now it's available to you. “It takes me back to my English roots. It really doesn't get any better than this!”
About Baker’s Bacon
Unable to find a naturally dry-cured back bacon anywhere in the states, Chef Tony Baker decided it was time to bring a taste of the UK across the pond. As a professional chef and restaurateur for over 20 years, Tony desires the finest of ingredients in every dish he prepares. Missing from the list was back bacon, made using only the best ingredients from the swine on up. Out of that desire for quality and freshness came Baker’s latest product, English-Style “Uncured” Back Bacon.
Baker’s Bacon was founded with the help of partner Steve Sacks of Prime Smoked Meats in Oakland, California, starting with a long, slow, dry cure, followed by a long and low smoke in a 60-plus-year-old smoke house. Baker’s Bacon has a culture of sustainability with all of its business practices starting with  its commitment to humane, crate free, antibiotic free pork from US family farms, even the marketing materials and reusable sampling containers.
About Allen Brothers
Since 1893 — no compromises. Allen Brothers is the leading purveyor of award-winning USDA Prime beef — The Great Steakhouse Steaks — serving many top restaurants nationwide and direct to consumer. 

Steaks are what made Allen Brothers famous. We offer Dry- and Wet-Aged USDA Prime, Wagyu, and Kobe beef, Bone-in or Boneless, Natural or Grass-Fed that are hand-selected from the finest breeds of beef cattle raised on only the highly-regarded farms and ranches in the Midwest. Our artisan butchers age the beef and then hand-cut all of our meat to to ensure beautiful, tender cuts for your kitchen, BBQ or grill. Simply put: we offer the best beef in America.

Allen Brothers has received accolades from many of Americas finest chefs and media including David Burke, Kevin Rathbun, Forbes Magazine, Town and Country Magazine, The Wall Street Journal, Gear Patrol and many others.

Founded in Chicago’s famed Union Stockyards meat market, Allen Brothers still operates in the same neighborhood that shaped the American beef industry more than 120 years ago.

Source: Allen Brothers