RYAN - BOSS HOG
About me, well... where to start. I'm just a normal guy trying to carve a path through this crazy world. I am a father to two amazing little boys, an Armed Forces Veteran, a Krav Maga Instructor and a bacon crafter!
I have a genuine passion for Angry Pig. It is my company and I love it. It all started as a bit of fun and a quirky pastime, but then it suddenly got out of hand and ran away with me. Now it's a company ...no-one saw that coming!
I genuinely hope you love my bacon and that you look forward to eating it.
To me, life is all about smiling and spreading smiles. Angry Pig Bacon does just that!
WHY BACON?
Well, it all started when I moved to Sweden in 2012. Would you believe that it is really difficult to get hold of British style (loin) bacon in Sweden!
My approach to life is that every problem, other than death, has a solution. It might be challenging, and you might not like it, but there will be a solution to your problem.
With this in mind, I set about researching the finest salts and cures, and the best methods used to create bacon. I was astonished with the results; it was delicious!
The method I had used was the same one that has been used for thousands of years but has died off as it’s not economical or swift, which means it isn’t much good if you want cheap, mass produced bacon.
When I moved back to the UK I found I had some spare time on my hands ...then came the flavours. We tried all sorts but came up with a few clear winners. We now regularly make Marmite, Black Pepper, Maple Syrup, Garlic, and Black Treacle infused bacon. That said, If you are willing to try something new, we will happily make it for you.
THE FLAVOURS...
The flavours are infused into the meat. It's not a glaze or a coating - the flavour goes right through to the middle. We currently produce...
MARMITE
If you’re a Marmite lover then this is for you. The bacon takes on the distinctive savoury flavour of the genuine Marmite used in the infusion process. This one is delightful in a white bread sandwich, as burger topping, Hunters Chicken or anywhere else where a burst of flavour is required.
BLACK PEPPER
A creamy flavour accompanies the usual bacony delight. The pepper transfers well into the bacon leaving the warm, creamy aroma of the pepper without blowing your head off with the pepperiness. This one is my favourite with a fry-up or thick cut as a steak with an egg on top.
MAPLE SYRUP
Somehow the Maple Syrup mellows the saltiness and replaces it slightly with the distinctive sweetness of the syrup that’s used in the infusion process. Great as a hangover cure with crusty bread. Absolutely outstanding drizzled in Maple Syrup and served on a pancake with sliced fresh strawberries.
BLACK TREACLE
This one is similar to the Maple Syrup, with a mild and slightly sweet character. The treacle also delivers a tantalising accent of molasses and a hint of liquorice. Delightful with brunch or in a sandwich.
GARLIC
This is the heavy hitter of the flavours. If you like garlic and you like bacon this will be your huckleberry! It doesn’t matter how much I promote Angry Pig Garlic Bacon Steaks; they will be better than you expected. Have them on their own, in a roll, with and egg, with coleslaw… it doesn’t matter – they’re delightful.
