If there is one thing I love its other bacon lovers. I had a chance to talk with Jason Jackson, founder and proprietor of thepignextdoor.com. I’m BaconGeek (BG) and he’s ThePigNextDoor (TPND):
BG: Tell me a little about your bacon background.
TPND: I have no background in bacon besides loving to eat it. Haha.
BG: What gave you the idea to start a bacon club website?
TPND: My wife and I started the business because of our frequent trips to local farmers markets. There were some amazing pork and artisan bacon products and we thought, “Geez, we could start a site that delivers this kind of bacon to people … wouldn’t it be great if we could share this kind of love with the world?” Its been really fun working with the bacon artisans and ranchers as well.
BG: How long has thePigNextDoor.com been around?
TPND: This is our 1st year. We launched in May or June of 2008. It was really explosive when it launched. We were really surprised about how many orders we had in the first two weeks. It really blew our expectations away.
BG: How did you get into bacon?
TPND: Just plain love it … how can you ask this question?
BG: Where does the name come from?
TPND: Ha. I wish we had a really funny little story here but we don’t. The reality is we were talking with friends about the idea and said “it would be like having a pig next door” and the name stuck. Of course its one of those times when you’re drunk on bacon and you have this great inspiration. Haha.
BG: Tell me a little about the different kinds of bacons you’re offering
TPND: We have two different clubs right now; traditional and heirloom. Traditional is specialty bacons we have found from across the country. Its from larger providers (Berkshire, Broadbent, etc). Heirloom is the artisan bacon we’ve found from really small producers. Some of these folks only have 15 or so pigs at a time. Its a little more expensive but we think it makes all the difference. That said, the supply can be a little tricky to deal with.
BG: What’s your favorite style of bacon?
TPND: I consider myself a bit of a bacon purist. I like good slow-smoked bacon with no frills. A little sugar and a little salt. I don’t really like it overly salty like a lot of people do. And I really do prefer bacon made from the Heritage breed of pigs.
BG: What’s your favorite bacon dish?
TPND: Wow. That is a great question. I have two of them. I have a recipe we’ve developed for our customers called “Pigs Busy Bacon Biscuts”. And of course, its hard to top a pasta carbonara with pasta, cheese and bacon all mixed up together. Also, I have a friend that has made us bacon cookies in the past and they are surprisingly good. You have to be careful with what you mix with bacon; you want to make sure you don’t “cross the streams”.
BG: What’s your favorite bacon fan site (other than BaconGeek of course)?
We wish thepignextdoor.com the best of luck and it was a pleasure talking with them! Now go get some bacon!!