Lane, who wears his cowboy getup whether he’s in the office or on a sales call, admits that making bacon isn’t particularly complicated: you start with a pork belly, you marinate it in a brine made with salt, vinegar and seasonings, and then you smoke it for six hours with three kinds of wood chips. After you chill it, slice it, and package it – Voila! – you have bacon. It’s a tradition that dates back some 3,000 years to ancient China and the 65-person team at Pederson’s has perfected the technique by keeping things simple while mixing in their unique brand of Texas style.
Case in point: The company made waves a few years back when it introduced bacon without any sugar in it. That happened to be at the height of popularity of the Paleo Diet, which limits how carbohydrates you can eat. But just about every other kind of bacon out there used sugar in its seasoning. When Pederson’s saw the opportunity, they shipped their sugar-free bacon to market in just six weeks. It became an instant best seller. “We strive to find ways to make an outstanding product with the least amount of ingredients,” says Dudley, Pederson’s vice-president. “When it comes to what people want these days, less is definitely more.”