Chunky Pig

Break the seal and surrender to The Pig

How We Make Chunky Pig

gina conederaComment

You might have noticed that we’re always spouting off about #ChunkyPigLove, this and that. We’re enamored by our Candied Bacon Caramel Corn and want the world to know.

While it’s true that PLENTY of “love” goes into each bag of Chunky Pig, there are a few other ingredients, too.

Each week, our small team handcrafts somewhere from 300 to 500 pounds of Chunky Pig Candied Bacon Caramel Corn in our Bay Area kitchen. 

Let’s take a look at what goes on behind those doors…

It all starts with the bacon.

The ONLY bacon we’ve found good enough to go into Chunky Pig is Niman Ranch’s nitrate and hormone-free Applewood smoked bacon. We chose Niman Ranch because of their commitment to sustainability and humane farming. Their livestock are never given antibiotics, never given hormones, and fed an all-vegetarian diet. This careful attention to production, results in a top-quality meat. 

You can taste the difference.

 To candy the bacon, we massage a sweet maple sauce into the meat, bake it, and then grind it up.

Then we candy it again as a way to naturally preserve the bacon bits. After cooling, we portion it out and set it aside.

Next step--Caramel corn:

Obviously, we’ve pop a little popcorn…

Then we mix up a blend of sugars and boil it on the stove, until it is scalding and caramelized.

Finally, we pour the molten caramel over the popcorn and toss by hand to ensure an even coating.

Voila--candied bacon caramel corn!

But we’re not done yet…

Before we can bag it, we have to make sure it’s dry and perfectly crunchy and fit to wear our Chunky Label label.

Finally, we truck it to our packing partner in San Francisco where it is weighed, sealed, packed in cases, and prepared for delivery to artisan shops, craft food vendors, and you, via our online store.

Our team is small and production days are long and hard, but we think it’s worth it to bring you such a delicious product. 

Cheers to that!