This week you get to hear from James Peisker from Porter Road in Nashville, Tennessee. He shares his meat/bacon journey and how he and his business partner went from a catering business into a full-blown premium meat company. In addition to their physical location in Nashville, they ship their products nationwide. James is passionate about quality, hand-cut meats, cherry wood-smoked bacon, customer service, sustainability, and animal care. You'll love the information he shares and the passion behind it.
Our bacon producer of the week is Flugger's Bacon in Sonoma County, California. They treat their animals humanely, feed them without antibiotics or growth hormones, and give them the absolute best care. That and great taste is why their bacon is so popular.
We'll also share how to make "Million-Dollar Bacon", as seen on the Bensa Bacon Lover's Website (bensabaconlovers.com)
This week you get to hear from James Peisker from Porter Road in Nashville, Tennessee. He shares his meat/bacon journey and how he and his business partner went from a catering business into a full-blown premium meat company. In addition to their physical location in Nashville, they ship their products nationwide. James is passionate about quality, hand-cut meats, cherry wood-smoked bacon, customer service, sustainability, and animal care. You'll love the information he shares and the passion behind it.
Our bacon producer of the week is Flugger's Bacon in Sonoma County, California. They treat their animals humanely, feed them without antibiotics or growth hormones, and give them the absolute best care. That and great taste is why their bacon is so popular.
We'll also share how to make "Million-Dollar Bacon", as seen on the Bensa Bacon Lover's Website (bensabaconlovers.com)