But it certainly does confirm that the bacons we select are among the finest in the country, and that's exactly what we look to deliver to our members.
San Jose, CA (PRWEB) June 5, 2008
Families looking to thank Dad for all his years of "bringing home the bacon" may have finally found the perfect Father's Day present.
The Pig Next Door, an online retailer of heavenly porcine edibles, has launched a pair of bacon-of-the-month clubs through which members receive regular deliveries of the popular pork product. The Pig's Traditional Bacon Club features monthly shipments of everybody's favorite breakfast food from small producers across the United States, while The Pig's Heirloom Bacon Club provides its members with bacon made exclusively from hand-picked batches of specially bred heritage pork. The company offers half-year and full-year memberships in each club, and customers can choose to receive either one or two packages of bacon per shipment.
"The bacon we send to our club members tastes the way bacon is supposed to taste," said Jason Jackson, the company's president and chief bacon officer. "We don't sell any of that mass-produced bacon you find on the supermarket shelf. The bacon we sell is made in small batches and comes from dedicated farmers: people who truly think about how the end product should taste. This is old-school bacon."
The memberships offer a different twist on the more traditional - and somewhat boring - Father's Day gifts.
"Believe me: Dad does not want another tie," said Jackson. "And if he does, he can wear a tie made of bacon. Then he gets the best of both worlds."
In addition to the monthly shipments of bacon, The Pig Next Door sends each new member a welcome kit that includes information about their membership, tasty bacon-related treats, a Bacon of the Month Club coffee mug and other assorted goodies the company promises "will please the bacon lover in your life." The company also provides gourmet tasting profiles for each bacon variety it ships, along with recipes customized to take advantage of the unique flavor characteristics of each month's featured bacon.
The gourmet bacon shipped to The Pig Next Door's club members include those favored by some of America's best culinary palates. Celebrity chef Rick Bayless enjoyed one selection so much that he incorporated it onto his tasting menu recently at Topolobampo, one of the country's premier Mexican fine-dining establishments. Thomas Keller often includes another in his creations at The French Laundry, his legendary restaurant in the California wine country.
"We don't select a bacon just because a famous chef puts it on the menu," said Jackson. "But it certainly does confirm that the bacons we select are among the finest in the country, and that's exactly what we look to deliver to our members."
The company also enjoys introducing consumers to the smaller farms that make up a large part of The Pig Next Door's roster of producers.
"Many of our bacons, including most of the ones featured in The Pig's Heirloom Bacon Club, are produced in limited quantity by small family farms," said Jackson. "We get a real kick out of sharing great-tasting gourmet bacon from a tiny producer in Wisconsin with a hungry customer in Phoenix. We're essentially bacon matchmakers."