Rick Reams, pictured with his family, discusses the process of creating hand-crafted bacon.
featured recently in MEAT+POULTRY’s Bacon Business News e-newsletter.
In a 4,000 sq.-ft. retail store and processing plant, Reams and his team manufacture 13 varieties of award-winning bacon, including apple-cinnamon spiced, black pepper, dry-cured and short back bacon.
Reams talks through the process of his slowly processed, hand-crafted bacon with Editor-in-Chief Joel Crews and why taking his time and finding the right raw materials makes all the difference for his customers’ satisfaction.
Take a listen to this excerpt from the interview below.
Read more about Reams’ entire process, including the smokehouse he uses in the full story of RJ’s Meats and Groceries here. To subscribe to the bi-weekly Bacon Business News e-newsletter click here.
