Voodoo Middle Bacon - Dry Aged - Nitrate Free


Voodoo Bacon is made using all pure natural ingredients, dry cured, dry aged, and no nitrates used in the process. 

Middle bacon - Rind on and sliced into 200g packs or 1kg and 3kg cuts

Chef George Francisco, operating out of Noosa Heads Australia, hand makes each small batch using his own Liousiana USA natural rubs.


The bacon has a slight smokey flavour, and much less salty than traditional bacon using nitrates. State Winner in Queensland Australia for this bacon.

Voodoo Bacon is ideal for traditional bacon 'love' eating, but also adds something to pasta's and risottos, even using it to wrap around other products when roasting.

George grew up in Mississippi, deep in the US South. The South is the home of bacon love. He has always made his own bacon as a chef from an early age. After reaching Executive Chef level in one of the US's top restaurants, in 2001 he fell in love with the Australian food scene and move out.

He still coudn't find his bacon love, so he started making his own Southern style dry cured, smoked bacon.

Some people have always said there is some 'voodoo' in George's bacon, how can pork taste so good.

Voodoo Bacon does not have any type of nitrate or nitrite, making a healthier bacon. The bacon is smoked the old fashioned way using Apple Wood. Current methods of bacon making use smoking flavoured bastes and adds moisture to the meat. Voodoo's method dry cures, which removes weight from the pork product, tenderises and concentrates the natural flavours into the bacon.

All ingredients are sourced from Queensland in Australia. Every slab of Voodoo Bacon is lovingly rubbed with salt, sugar and spices by world-renowned multi-award winning chef George Francisco.

Please don't hesitate to learn more about George and his Voodoo Bacon products on his website:  www.voodoobacon.com.au