We’ve been ‘bacon’ busy


Over the course of a few years, we’ve toyed around with making bacon from scratch. Bacon is created by curing (salting) pork, particularly pork belly. Pork belly is an amazing cut of pork that beautifully marries tender meat with very edible fat.

For anyone that has ever had ‘homemade’ or fresh bacon, you know it is ‘chalk and cheese’ to the store bought variety.

Commercially produced bacon has a series of additives used to turn the belly into bacon much faster. These are done to shorten the cure time and to do a lot of product at a time. Time = money, right? Without these added elements and preservatives, your bellies must remain in the cure for much longer. Normally, using these techniques bacon can be cured by one of the large manufacturers in less than a day. We let our pork bellies cure for over 10 days before smoking them! It is a labor of love.

In the creation of commercial bacon, the process rarely contains actual burning of wood to create a smoke flavor. Instead, for the sake of time/cost, liquid smoke flavor is added to give the pork that ‘hickory flavor’ associated with bacon. Our bacon is actually smoked using hickory wood to give it it’s smoke flavor. This is done after curing. We hot smoke our bacon to kill any pathogens that may be present. This also helps in reducing the amount of ingredients that must be used.

Ever noticed how most of the time when you cook a slice of bacon it starts out at one size and by the time you are finished, it ends up 1/3 of the size? Not with Blooms Bacon.We use less ingredients and cure naturally instead of mechanically pumping the product to rush the product. This means when you buy bacon, you are paying for bacon instead of ‘ingredients’ that will drain out when cooked.

And to top it all off, we cut our bacon THICK, the way it should be. We feel you should not be able to see through a piece of bacon!

Our first batch is ready this weekend. We’ve manage to keep the price just around the price-per-pound of your normal grocery store bacon. The packs of ‘premium’ commercial bacon are usually sold in 200g or 250g package, which can be a little misleading. That is less than 1/2 a pound for around $30TT a pack ($60TT per pound). Our bacon is right in line with your normal store bought would cost ($40TT a pound for this first batch). All else being equal, we think you will be presently surprised!




San Fernando, we are heading back your way!

Here’s how it works:

  1. Visit www.bloomsimports.com and place your order by Monday, July 13th.
  2. A Bloom’s representative will call you when your order is pulled, totalled and to organize a time/location (We just ask that your order exceeds the $800.00TTD free delivery minimum)
  3. Provide us with the address of where you would like your goods delivered.
  4. On July 15th, we will deliver your order to your home, office or a meeting place in San Fernando.
  5. Pay when your goods arrive (not online). We accept Linx, Credit Card or Cash.

Spaces on the truck for this date will be limited, so please book early to secure a delivery slot. We are hoping to expand to more dates and lower the minimums if this service is well received. So, please pass this along to any friends/family in San Fernando that may be interested. The demand from other’s in your area has been incredible!

Can’t make this delivery date? No problem, like us on Facebook to keep up-to-date on our next delivery day to your area. Or, even better, sign up for our mailing list:

Click here to sign up for our mailing list


Do you know a kitchen that can supply us with cooked meats?

We have cooked food products we currently import to supply restaurants and hotels. We would like to look into have them produced in Trinidad. These are in lareger quantities, so a commercial kitchen would be required. Things like cooked meats, wings, sausages, pastries, etc.

Do you know of a PRE-EXISTING company that might be able to help? If so, send us an email. If things work out and we end up purchasing from your supplier, we will give you a $500TT finders fee! Cash.


Please give us as much information about the company as possible.

chicken breast grilled chicken tenders

San Fernando, we are heading your way!

If you live or work in San Fernando, we invite you to take part in our very first “San Fernando Home Delivery” run. Order your items online and we will deliver right to your door!

Here’s how it works:

  1. Visit www.bloomsimports.com and place your order by Sunday, May 3rd.
  2. Make sure your order exceeds the $1,000TTD free delivery minimum.
  3. A Bloom’s representative will call you when your order is totalled and to organize a time/location.
  4. On May 6th, we will deliver your order to a your home, office or a meeting place in San Fernando.
  5. Pay when you arrive with your Linx, Credit or Cash.

Spaces on the truck for this date will be limited, so please book early to secure a delivery slot. We are hoping to expand to more dates and lower the minimums if this service is well received. So, please pass this along to any friends/family in San Fernando that may be interested. (If you are not in San Fernando, but would like us to set up a delivery day, please let us know)

What goes up, must come down!

Anyone who buys shrimp regularly knows that the price has been crazy expensive over the past 18 months. It seemed like every day the price of shrimp was going up. At Blooms, we hate to increase our prices, especially on popular items. But, our margins are low, so we don’t have the wiggle-room to absorb increases in commodity prices. We, however, are firm believers that if you go UP with the market, you should come DOWN with the market too. All too often we see suppliers and our competitors quick to go UP, but not so quick to come down when their costs decrease. It’s a double-edged sword and we have to be fair. So, this is just a friendly FYI to let everyone know that we just cut our EZ-Peel Shrimp prices by $20TT a bag…across the board. If we continue to get better shrimp prices, we will pass that along too. Not a special, not a promotion, just lower prices.

shrimp pricing

Local All-Natural Chicken!

Blooms is working on a new project that will help promote the local production of food to help us rely a little less on imported products. In addition, we are hoping to provide a BETTER product at a lower price, by avoiding the high import duties. We are looking for farmers (large or small) in Trinidad that are interested in raising all-natural chickens for us. If you are someone (or know someone) that may be able to help, please watch. Farming partners will be asked to abide by a series of guidelines for the production of this chicken and those guidelines will be verified on a regular basis. We will be able to advise the farmer in the setup of their farm and possibly make ourselves available to assist financially. In exchange, Blooms will provide a guaranteed purchase order for your chickens on a weekly basis. We are the market for the chickens, we are just looking for the supply.

There is so much chatter in the news today about developing and diversifying the Trinidad economy away from oil. We also all know that we need to rely less on foreign imports, especially when it comes to food. Here is an initiative that kills two birds with one stone (no pun intended). There is no reason that all-natural (or even organic) chicken cannot be produced here in Trinidad. We have plenty of farmland, access to raw materials and a climate that is perfect for farming. Help us stop TALKING about changing the way we do things and start DOING something about it.


Chilled Beef

Here at Blooms, we are always asked why we don’t sell chilled beef like the local large chain supermarket. We wanted to put together a short write-up to help explain some of the realities of beef and steaks sold in T&T.

We know quite a bit about chilled beef. Mainly because most (if not all) of the product we buy is chilled before we ask our suppliers to blast freeze it for shipping. Our ribeyes, for example are pre-purchased and then ‘aged’ for up to 21 days to ensure they have the tenderness, texture and flavor our customers have come to expect. Letting chilled meat rest properly requires a huge amount of space and perfectly controlled chiller rooms. Beef must be chilled and never frozen to accomplish this prior to processing. It’s also important that the environment in which this meat is handled is incredibly sanitary. After they are processed in these ultra-hygienic rooms, they are vacuum sealed to remove all the air from around the steak, sealing in the flavor and keeping out the bad stuff. We then have our manufacturers immediately blast freeze them to ensure they arrive to us and to you in perfect condition.

How does the large chain supermarket sell their steaks frozen?

There is a trick played by many large supermarkets (especially in Trinidad) in order to market  ‘chilled’ and ‘fresh’ steak. However, the steak may be chilled but it’s not techincally fresh. Most of the ‘fresh’ beef sold in supermarkets in Trinidad is actually frozen beef that has been ‘slacked-out’ or defrosted to be cut into steaks and packaged.


This means that meat is purchased frozen, kept frozen and then defrosted to cut and sell to the consumer chilled. This gives the illusion of the meat being fresh and saves the retailer A LOT of money on chiller rooms and a proper fresh meat rotation system. Normally, professional steak processors have advanced inventory, temperature and packaging systems that control this. All of our’s do, at least. In reality, the ‘freshly cut steaks’ you find in the meat section of the grocery are purchased in whole loin format, shipped in once every few months and then defrosted as it’s needed. Buying frozen product that can’t be used for steaks like our’s usually comes out cheaper than buying fresh/unfrozen product.

If you doubt this, ask your local large chain grocery where they are holding their ‘fresh’ product, where their beef chiller is, are they getting in fresh product weekly and if they are rotating their fresh stock of Ribeye properly? No one in the store will have an idea what you are talking about. The meat comes in frozen and they defrost it in the back before they cut it and put it into trays to be film wrapped. It then sits in the chiller until it sells or spoils.

“Isn’t this dangerous?” Well, not really. It’s just the same as if you were to defrost a steak and put it in your fridge to eat a few days later. People defrost our steaks every day. It does, however, speed up the spoilage of the product quite a bit, especially if the steaks are tray packed and not vacuum sealed. If a steak has already been packed fresh, chilled, frozen, shipped, defrosted, opened, cut into steaks, placed into trays and then chilled on the shelf, you have doubled (if not tripled) the amount of times that product has been handled and has touched open air. The more times you handle meat and the more times it is exposed to air, the more bacteria and the faster is breaksdown and spoils. You may notice in the grocery that most of the steaks usually have a green/brown color spreading on the surface. These steaks are now towards the end of their useful life. When this happens, some grocers will grind that product to try to get a few more days to sell it. This is where the fresh ground beef may be coming from.

This defrosting/cutting of previously frozen meat also has a big negative impact if the customer decides they need to freeze the steak after they buy it and get it home. “Slacked-out” beef won’t be good for long, so they must be eaten or frozen quickly. If you need to freeze that product, it’s going to take down the quality quite a bit. Remember, that the steak has already been frozen, and freezing it again will break down the tissues as water in the product, expanding and breaking down additional cells. It makes no sense paying for a premium beef product if it’s going to be frozen twice. When that product is then defrosted AGAIN, it will have a incredibly short shelf life.

While the allure of ‘fresh/chilled’ meats is a good one, make sure you are only buying products that are processed properly. In highly sanitary conditions and with raw materials that have been treated properly. Here at Blooms, our steak program and our chain of supply insure that your products are safe and of the utmost quality.  At this time, selling our steaks vacuum sealed and frozen is the best way to do that.

Hopefully this provides a little bit of insight into your local meat industry and has provided you with a few things to keep in mind when purchasing meats in Trinidad. Especially those being marketed as ‘fresh’.




What is BOP?

BOP is a company that supplies kimbop to Blooms on Saturdays!


Bop means “rice” in Korean but since Korean meals always include rice bop also means just “food”. We at bop make food that is good for you and package it to be gentler to the environment. The food is delicious and healthy and made fresh every morning. Packaged in 100% compostable boxes made from corn you can feel good knowing where it is from and where it is going.

Kimbop is rice and various fillings wrapped in seaweed. It is a traditional lunch for picnics and busy days lovingly made by Korean moms. Flavourful and easy to eat and

bop currently offers 4 different kimbop varieties: spicy Korean beef, spicy tuna/avocado, tuna/avocado, pumpkin/avocado.


Bop products are sold fresh at Blooms on most Saturdays.

Bop’s Facebook Page


Carnival Wholesale Specials

Carnival season is here. If you are a food service vendor, right about now you are most likely looking for delicious and easy food options that you can service quickly and for a reasonable price. Fetes vendors, you need items that are easy to eat and easy to serve.

Our specials this year accomplish this and will drop your food cost for your catering or fete gigs.

Please note that these items are for WHOLESALE purchases and minimum purchase amounts will apply.

1. Pork Baby Back Rib Special

We have USDA Pork Baby Back Ribs on special at $22TT/LB. Each rack contains approximately 12 ribs and 12 racks come in a case. Cases weigh (on average) 44lbs.

These are easy to cook and easy to serve. Cover with a special BBQ sauce and you have a crowd favorite.


2. Crawfish

Extra Jumbo Crawfish are pre-seasoned and pre-cooked. Curry and serve with dumplings or simply heat and serve. This is not your normal ‘fete food’ and is sure to impress.

Price is $26TT/LB. 5lb bags. 2 bags per case for a 10lb case.


Please emails us at: sales@bloomsimports.com to order

LINX or CASH only.


Help with Shrimp Sizes

The difference between large and jumbo shrimp depends entirely on where you buy them. The terms describing the size of shrimp like “small”, “medium”, “large” and “jumbo” are not regulated, and can vary. Especially when buying shrimp on the side of the road in Trinidad. The way to truly know the size of shrimp you are buying is by the number–called “count”–with which they are labeled.

shrimp sizes

The count gives you the number of shrimp you can expect to get in one pound. The fewer shrimp per pound, the larger and more expensive they are. If you only have 10 or 15 shrimp that make up a pound, those shrimp will need to be larger. Fewer shrimp in the pound, but they are larger.

Some of the standard sizes you’ll find are:

61-70, 51-60 Really small shrimp, often used for shrimp salad. Often labeled Tiny, Extra Small and Small. We sell these at shrimp pieces and they can be viewed here.

41-50 –  Labeled medium or medium large. I’d use these in pasta or mixed seafood dishes. Our 41/50 shrimp is commonly used by Roti Shops to make their Shrimp Curry. The size is bite sized and larger shrimp are not necessary. You can purchase these shrimp de-veined and cleaned by clicking here.

31-40 These are readily available, often labeled large, and my go-to size when budget is a consideration. Click here for more info.

21-25, 16-20 Often labeled jumbo, these are a great choice when shrimp, prepared with few other ingredients, are the main course. When serving grilled shrimp or simple sautéed shrimp for dinner, each diner might get 4-6 of these. This is our most commonly sold sized of Shrimp here at Blooms. You can purchase these by clicking here for 16/20 and here for 21/25.

10-15, usually 10 These are a treat; an indulgence as expensive as they are impressive looking. They may be referred to as colossal. You can purchase these shrimp here.