Written By Guest Writer Edibles / Food Shops / One ingredient Jan 31, 2012 Bacon Love and 5 places to buy it SHARE VIA: Facebook Twitter PinterestCall it the fatty Madonna of the cured meat world. Bacon is more popular than ever, its ever-expanding sphere of influence showing no sign of recession, no matter how much we sometimes might wish to forget it. It has found its way into/onto our burgers, bourbons, salts, band-aids, chocolate, lip balm, even personal lubricant (perhaps there is such a thing as loving something too much). Lucky for all of Victoria’s bacon fans, there are plenty of locations around town to source your fix (for the real thing, that is) and many varieties to choose from. From the classic marbled breakfast strips to pancetta and gammon, there’s never been a better time to be buddy buddy with a butcher. Here are some highlights from local producers.Top Photo: Buckboard Bacon, Pancetta, Guanciale and Maple Rosemary Bacon at The Whole Beast. Photos by Deanna Ladret The Whole Beast Artisan SalumeriaBesides their reputation as one of the best places for cured meat in the city, The Whole Beast has found a way to make their products look fantastic on display too. It’s hard to merchandise large slabs of meat in an aesthetically appealing way, but these guys have done it. Their revolving list of bacon-related products includes: Maple Rosemary Bacon, Soy & Five Spice Bacon, Buckboard Bacon (savoury, hot smoked), Smoked Guanciale (made from the jowl), Smoked Pancetta, and Double Smoke Bacon. 2032 Oak Bay Avenue(250) 590-PORKwww.thewholebeast.ca Choux Choux Charcuterie After Choux Choux receives their pig order every Friday from Qualicum’s Sloping Hill Farm, they butcher it in-house and make a variety of products, bacon included. They currently offer Side Bacon (dry cured and smoked), Gammon Bacon (belly with loin attached, wet brined, then smoked), Pancetta (Italian-style bacon which is cured and rolled, but not smoked), and Ventrèche (Essentially, pancetta that is cured flat instead of rolled, very fatty and ideal for starting a sauté or soup base). 830 Fort Street(250) 382-7572www.chouxchoux.ca Red Barn Markets Now with four locations around Victoria, The Red Barn maintains its reputation as a local staple for quality and convenience. Red Barn house smokes its own Back Bacon, Beef Bacon, Turkey Bacon, Smoked Bacon, and Mini Hams. 751 Vanalman Avenue, 5550 West Saanich Road, 5325 Cordova Bay Road (Mattick’s Farm), 611 Brookside Road (Latoria Walk)www.redbarnmarket.ca Orr’s Family Butchers With the recent launch of their Beacon Avenue location, Sidney dwellers will no longer have to endure the drive into town for their bacon fix. Orr’s offers several bacons, including Ayrshire Bacon, Wiltshire Bacon, Canadian Side Bacon (streaky breakfast style), Canadian Back Bacon, and Smoked Ham. 2506 Beacon Avenue (Sidney), 7103 West Saanich Road (Trafalgar Square), 4011 Quadra Street (Quadrangle Square)www.orrsbutchers.com Glenwood’s Ayreshire Bacon for sale at The Village Butcher in Oak BayGlenwood Meats This third generation family-run business has been serving Victoria residents since 1952. A supplier to many stores and restaurants across the city (including The Village Butcher on Oak Bay Avenue), Glenwood’s butchery is located on Park Dale Drive beside Glen Lake. Bacons cured and smoked on site include: Sliced Side Bacon, Shoulder Bacon, Back Bacon, Smoked Jowls, Beef Bacon (available in Regular or Lean), and Ayrshire Bacon. 1245 Park Dale Drive(250) 478-6328www.glenwoodmeats.ca Bacon TermsDRY CURED: Meat is rubbed with salt and spices; aged, then may be smoked or not smoked.WET CURED: Meat is brined in a salty solution; smoked.SIDE BACON: also known as “streaky bacon”, this is the typical strip-cut most people picture when they think of bacon. The meat comes from the pork belly.SHOULDER BACON: made from shoulder meat.BACK BACON: also known as “Canadian bacon”, comes from the loin in the centre of the pig’s back. It is much leaner than side bacon, and has a texture similar to ham.HOCK: from the pig’s front leg or shoulder.GAMMON: from the hind quarters or back legs.PANCETTA: like side bacon, pancetta is made from pork belly meat, only dry-cured and typically rolled tightly before slicing (hence the round shape). Usually not smoked.VENTRECHE: see pancetta; ventreche might be rolled just like pancetta, or be sold flat. It’s very fatty, ideal for starting sautés or a base for sauce.GUANCIALE: an Italian style of dry-curing meat from the hock.PEAMEAL BACON: back bacon rolled in corn meal.AYRSHIRE: a Scottish variety; traditionally made only from Great White premium-grade pigs. The meat is wet-cured and mildly seasoned.WILTSHIRE: a wet-curing style that originated in Wiltshire County, England. baconbutchersEdibles SHARE VIA: Facebook Twitter Pinterest Written By: Guest Writer We get many people writing guest articles for us, as well as past contributors. This is the Guest ... Read More You may also like Breads / Food / How to Cook / Recipes July 13, 2021 Rosemary and Feta Potato Loaf A delicious homemade bread is always a welcome treat that can really set the mood for a good day. This is an approachable recipe to bring to holiday ... Read More EAT Magazine News / Food News January 28, 2021 CITY EATS February | March 2021 If you haven’t yet taken advantage of Victoria’s free local delivery program, Downtown Delivers, you have until February 15 to try it ... Read More Food News / Pantry / Review January 28, 2021 Some Like It Hot — A Hot Sauce Tasting Party A Hot Sauce Tasting Party Gillie Easdon gathered 15 local, house-made hot sauces and four brave souls to taste-test them. It was a mid-October, late ... Read More EAT Magazine News / Food News December 7, 2020 EAT’s 2020 Gift Guide EAT’s 2020 Gift Guide. Not just for the holidays! Bolen Books Flavor by Yotam Ottolenghi ($45.00) Cat’s Meow Trivet ($6.95) Book Seat ... Read More EAT Magazine News / Food News November 30, 2020 CITY EATS December 2020 | January 2021 A new bakery has opened in the Leland building at 2506 Douglas St. Working Culture Bread is serving up naturally leavened sourdough breads, as well ... Read More Food / Food News / Restaurants November 30, 2020 Eating Out—At Home Originally published in EAT Oct|Nov issue. Are you missing those romantic date night dinners, a favourite dish from a local chef, the fluffy ... Read More Comments are closed.