Alex Seidel
Fruition Restaurant
“As a chef who is dedicated to sourcing quality ingredients with an understanding of how they are produced and who is the producer, I am really excited about Tender Belly products. They have filled the void in the Denver food community as they distribute the finest quality pork products that I have ever used. Eric and Shannon have forged relationships with many of the best pork farmers around the country and in turn been able to provide that product when it has been impossible to source that quality on our own. They also produce some pretty tasty pork products of their own, most notably their Tender Belly Bacon.” – Chef Alex Seidel
Alex Seidel has been recognized by the James Beard Foundation with several nominations for “Best Chef Southwest” and also an invitation to cook for the 20th Anniversary “Dinners across America.” Alex has been named “Chef of the Year” in Denver by 5280 Magazine in 2008 and Denver Magazine in 2009. Just recently, Food and Wine Magazine named Alex Seidel as one of its 2010 “Best New Chefs in America”.
Elise Wiggins
Panzano
“Erik and Shannon came by one day with some samples and said “Just try it on us!” I can still remember my first bite of their bacon……. Thank goodness that I was sitting down or I would have fallen backwards! It was thick, slightly smoky and a perfectly spiced piece of bacon. I can’t resist the pun but I was in hog heaven or my heaven with the hogs.
I was so impressed with the bacon, pork belly, trim, butt, and shoulders that I decided to do my nose-to-tail program with their variety of whole hogs.… (P.S. The hogs are FRESH, which is rare.) I can get the hogs with the biggest and best reputations but also some breeds that have almost been forgotten, such as True Russian Wild Boar, Ossa Bow, and many more, some of which were so wild that it was like eating steak. I loved the look of shock and pleasure on the guests’ faces when they would try them for the first time.
So to sum up, what you can expect from the Duffy Boys at Tender Belly is the WHOLE HOG! Service and products that parallel none! I’m a lifer! If you are not convinced, call me and I’ll gush nonstop about why you should work with these guys!!”
Josh Niernberg
Bin 707 Foodbar
“Bin 707 Foodbar relies on the highest quality products from both local and domestic sources. I believe this motto is both an environmental and economic responsibility. Tender Belly products are hands down the highest quality in the marketplace and a Colorado-owned and -operated brand. Working with the guys at Tender Belly supports our economy and puts the best possible products in front of my guests!”
Maxwell Mackissock
The Squeaky Bean
“We are so excited to work with a company like Tender Belly. At The Squeaky Bean we make a commitment to use the best products available to us. It is great to see people who are just as passionate as we are about the quality of product. You can see the commitment in the flavor and consistency of the Berkshire pork that we receive from Tender Belly every time.”
Lon Symensma
ChoLon
“At ChoLon, our Berkshire Pork Ribs, Pork Belly Pot Stickers, Brussels Sprouts with Ground Pork are all staple items on our lunch and dinner menus. The pork belly and butt I order from Tender Belly produces a perfect filling for my Pot Stickers, making them one of our most popular dishes we serve at the restaurant. Consequently, it is invaluable for me to know I can rely on Tender Belly to continuously deliver excellent quality pork products, with superior taste and consistency. Their proven record for accountability makes a huge impact on our business. I would happily recommend Tender Belly to all restaurants devoted to sourcing the finest quality pork and who value long-lasting, dependable vendor relationships.” — Chef Lon Symensma
Lon Symensma’s Denver, Colorado restaurant, ChoLon, was a James Beard finalist for Best New Restaurant in the USA in 2011, and ranked 5th Best Restaurant in Denver by 5280 Magazine that same year. In 2012, Details Magazine listed ChoLon among America’s 10 Best New Asian Restaurants, and Lon was a Food & Wine “People’s Best New Chef” finalist for the Southwest region.
Bill Greenwood
Beano’s Cabin
“I met Erik in Scottsdale Arizona and he trucked in four cases of Tender Belly bacon and Berkshire pork chops. Ever since then I have never used another purveyor for pork. As someone who grew up in a BBQ restaurant in Atlanta using the best pigs around, Tender Belly has always delivered the finest swine around. Up here at Beano’s Cabin we require the best of everything and Tender Belly always delivers.”
