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Voodoo Bacon is unlike your average bacon. It is nitrate, preservative and anti-oxidant free.
Voodoo Bacon is made from Queensland pork. It contains all Australian ingredients and all ingredients you have heard of and probably stock in your kitchen. There is nothing artificial or unhealthy used in Voodoo Bacon! Our new certified Free Range Voodoo Bacon is from Gooralie Pork in Goodiwindi, Queensland. It is RSPCA Approved, APIQ certified free range, antibiotic free, growth hormone free, sow stall free and GMO free feed.
Every slab of Voodoo Bacon is lovingly rubbed with salt, sugar and spices by world-renowned multi-award winning chef George Francisco. In keeping with his Southern U.S. roots he handcrafts, smokes and brands every piece of Voodoo Bacon himself. The magic in Voodoo Bacon is the love he puts into this delicious artisanal bacon.
Most processed meats contain nitrites or nitrates, which are salts from chemical or natural sources added to meat to preserve it. Both turn to nitrites in the body where they can form carcinogenic compounds called nitrosamines that can damage DNA. Even nitrate free products are treated with nitrate salt from celery juice. Natural nitrates are still nitrates and the body does not distinguish between them.
This is why Voodoo Bacon is the clear choice for healthy bacon. Voodoo Bacon does not have any type of nitrate or nitrite, chemical or vegetable, added.
George Francisco is an Executive Chef, Restaurant Consultant, Bacon Artisan, Writer and Tree Hugger.
George started his culinary career at 15 years of age as an apprentice chef, and went on to work with some of the best chefs in the United States and Australia.
In 2001 George moved to Australia and went on to earn nine chef’s hats in the Sydney Morning Herald’s Good Food Guide.
George relocated to the Sunshine Coast in 2015 and established Voodoo Bacon. He’s been spreading the love and magic ever since!