In our last installment of organic foods to celebrate April, we headed over to the bustling meat department at Lucky’s Market and talked with smoker Patrick Price.
What: On-site smoked bacon and “never-ever” meats
Where: Lucky’s Market, 1603 Grand Ave.
What makes these meats special? The nitrate-free bacon is smoked on-site by Price. He uses celery powder to cure the bacon for 11 days and then smokes it for 20 hours. Price said the meat department also has a wide variety of “never-evers,” which means meats from animals that are raised in a pesticide-free environment and are nitrate-free. Lucky’s also offers organic chicken.