A couple of years ago, Hornel Foods was looking to make a serious splash for their Black Label bacon brand in the consumer world. They knew they needed an attention grabber, something that could promote and turn wandering eyes their way. With this mission in mind, the company h0ned their energy into one fantastical Frankenstein creation: The Bacon Bike.
According to DrivenbyBacon.com, “We worked with Bio-Blen Fuels in Wisconsin to refine this sweet smelling grease into 100% biodiesel. The fuel is an environmentally safe alternative to convential diesel fuel. We turned about 275 gallons of bacon grease into 250 gallons of engine pumping b100 bacon bio diesel.”
“This bacon biodiesel is nearly carbon-neutral, meaning it contributes almost zero emissions to global warming. It also reduces other harmful emissions. Not to mention the exhaust emission smells like bacon!”
This grease was developed by Dan Kaderabek, founder of Bio-Blend Fuels, and reportedly helps to deliver about 100 mpg at an estimated $3.50 per gallon.
To make the porked out bike come to life, Hornel Foods enlisted the help of former F1 mechanical engineer Charlie Smithson. For months in his Wisconsin workshop, Smithson worked on transforming an extremely rare (only 20 were ever made!) Track T800 CDI bike into the Bacon Bike. Before modifications, this bike operated off of a 99cc turbocharged three-cylinder diesel engine that could wallop out about 45 horsepower and 74 lb-ft of torque.
With the bike now completely finished, Hornel Foods plans to send it out on publicity fueled “Driven by Bacon” Tour. Each step of the tour will be chronicled on the website’s blog until it’s penultimate arrival in San Diego, California. As far as the driver of the bike goes, he will remain anonymous to the public and so far has just been referred to as “an unnamed bearded actor.”
Of course, the end goal of this- besides riling up gear heads- is to promote a great inventive line of bacon. Hornel VP of marketing Steve Venenga says, “This is allowing us to take our bacon to the next level, to introduce some new flavors in the marketplace this fall, whether it be jalapeno, or a cherry wood, or a brown sugar.” Jalapeno bacon?? Dammit that sounds good!