Are you a fan of Wendy’s Baconator?
Do you ever wonder where the bacon in this iconic burger comes from?
Is it pork? And if so, how is it sourced and produced?
In this article, we’ll explore the origins of Wendy’s bacon and delve into the company’s commitment to responsible sourcing practices.
We’ll also take a closer look at what makes the Baconator so beloved by carnivores everywhere.
So sit back, relax, and get ready to learn all about the bacon that makes Wendy’s burgers so irresistible.
Is Wendy’s Bacon Pork?
Yes, Wendy’s bacon is made from pork. The company sources its bacon from suppliers who are committed to responsible animal care and welfare, sustainability, and traceability. Wendy’s only serves pork that is 100% Pork Quality Assurance Plus Certified, which means that the suppliers and farmers have committed to an intensive traceability protocol.
The Pork Quality Assurance Plus program relies on experts in agriculture and veterinary medicine to fulfill its mission. Farmer training and on-farm assessments are performed by certified Pork Quality Assurance Plus Advisors. Since its inception in 1989, the program has expanded to include detailed animal care components as well as environmental protection and worker safety.
Wendy’s pork supplier partners have also taken steps to protect the efficacy of antibiotics deemed important to humans. By abiding by and following the Pork Quality Assurance Plus program, they’ve all agreed to decrease the need for the application of antibiotics, assess the advantages and disadvantages of all antibiotic use, use antibiotics only when they will provide measurable benefits, fully implement practices for responsible use of animal-health products into daily operations, and maintain a working veterinary/client/patient relationship.
Wendy’s Bacon: The Origins
The origins of Wendy’s bacon can be traced back to its partnership with Sugardale, which has been supplying the fast-food chain with bacon for 36 years. Wendy’s only uses fresh pork bellies that Sugardale cuts and packages for team members to cook daily in their restaurants. The company is committed to using fresh, never frozen ingredients, including their bacon, which is made from high-quality pork.
Wendy’s introduced the Baconator in 2007 as part of a “back to basics” reorganization by their new CEO, Kerri Anderson. The burger was designed to appeal to the 18- to 34-year-old demographic and expand late-night sales. The Baconator quickly became a fan favorite due to its fresh heaping portion of bacon and beef.
The sandwich consisted of two 4oz. beef patties, two slices of American cheese, six strips of bacon, mayonnaise, and ketchup on a bun. It was layered so that there were three strips of bacon on top of each patty. In 2009, Wendy’s began offering three different varieties of the Baconator- the Baconator Single (one patty, 3 strips of bacon), the Baconator Double (the same as the original), and the Baconator Triple (three patties and nine strips of bacon).
Wendy’s commitment to using fresh ingredients extends to their bacon as well. The company sources its pork from suppliers who are committed to responsible animal care and welfare, sustainability, and traceability. They only serve pork that is 100% Pork Quality Assurance Plus Certified, ensuring that their suppliers and farmers have committed to an intensive traceability protocol.
Wendy’s Sourcing Practices: A Closer Look
Wendy’s commitment to sourcing with purpose means that the company is very strategic in how it grows its supply chain. The company works closely with progressive suppliers and the pork industry to ensure that it sources only the highest quality pork for its bacon and sausage. Wendy’s sources its pork from “market hogs,” which are raised specifically to produce high-quality bacon. This means that the animals are raised with care and attention to ensure that they produce the best possible meat.
Wendy’s also works with its beef suppliers to reduce antibiotic use. The company is focused on the type of treatment that beef cattle typically receive, not the broader universe of treatments that might be used in a supply chain that includes longer-lived dairy cows. This commitment to responsible sourcing practices extends to all of Wendy’s ingredients, including fresh produce. The company’s quality standards for fresh produce exceed what’s required because Wendy’s serves so much fresh produce and cannot compromise on quality.
Wendy’s is also committed to animal welfare and sustainability. The company works alongside progressive producers to help advance responsible sourcing practices across animal care and welfare, sustainability, and traceability in accordance with the Wendy’s Animal Care Standards Program. Wendy’s has a 10-year goal to transition its supply chain for pork away from individual sow gestation stalls in favor of open pen/group housing for confirmed pregnant sows. The company is on track to complete this transition in its supply chain by the end of 2022.
The Making Of The Baconator
The Baconator is one of Wendy’s most popular menu items, and it’s not hard to see why. To create this mouth-watering burger, Wendy’s starts with six strips of fresh-cooked Applewood Smoked Bacon. The bacon is sourced from responsible animal care and welfare suppliers who are committed to sustainability and traceability. Wendy’s only uses pork that is 100% Pork Quality Assurance Plus Certified, ensuring that the bacon is of the highest quality.
Next, Wendy’s adds two 1/4 lb. patties of 100 percent pure fresh beef. The beef is also sourced responsibly, and Wendy’s only uses fresh, never frozen meat. The beef patties are cooked to perfection and then topped off with slices of melted cheese.
To finish off the Baconator, Wendy’s adds mayo, ketchup, and places it all between a premium warm, toasted bun. The result is a burger that always satisfies and leaves customers coming back for more.
The making of the Baconator doesn’t stop there, though. In a sponsored post by Wendy’s, Top Chef Spike Mendelsohn was on-site at a new Wendy’s location in Torrance, CA to create his own version of the Baconator. He enhanced Wendy’s normally bacon-free chili by adding crispy cooked bacon and rendered bacon fat. Then he built his Chili Cheese Baconator burger with bacon, a beef patty, bacon, another beef patty, bacon, chili (enhanced with bacon), cheese sauce, some red onions, and a big ole dollop of sour cream. This shows that the Baconator can be customized to fit different tastes and preferences.
What Makes The Baconator So Irresistible?
The Baconator is undoubtedly one of the most iconic fast food burgers of all time, and there are several reasons why it’s so irresistible. For starters, the burger is a flavor explosion of carbs, fat, and umami that satisfies even the strongest cravings. With two fresh ground beef patties, six crispy slices of bacon, and melted cheese slices stacked between toasted buns with mayo and ketchup, the Baconator is a meat lover’s dream come true.
But it’s not just the combination of ingredients that makes the Baconator so appealing – it’s also the quality of those ingredients. Wendy’s has always been committed to using fresh, never frozen meat in its burgers, and that includes the bacon used in the Baconator. This commitment to quality ensures that every bite of the Baconator is packed with flavor and texture.
Another reason why the Baconator is so irresistible is its versatility. In addition to the classic burger, Wendy’s has also introduced a breakfast version of the Baconator that has quickly become a fan favorite. The Breakfast Baconator features a square sausage patty, a fried egg, six halved bacon slices, and two slices of American cheese, all topped off with Wendy’s secret Swiss cheese sauce on a brioche bun. It’s a hearty and filling breakfast sandwich that satisfies even the biggest appetites.
