We use our Ends & Pieces for lardons (big diced pieces), the best bacon "bits" we've ever tasted, soups bases and cooking in general. When we trim the sides and ends of our slicing bacon, we end up with ... you guessed it, ends & pieces.

Bacon is the secret of many chefs for starting great soups and other meals. We make our natural, uncured bacon with the same balance of Vermont maple syrup and moderate amount of salt as our traditionally cured bacon.

They are cured with celery juice powder and sea salt, natural sources of nitrates that yield the same flavor as our traditionally cured bacon.  Made from pork, raised without any antibiotics, fed a vegetarian diet and Certified Humane by Humane Farm Animal Care. 

Cured with water, sea salt, Vermont maple syrup, dehydrated celery juice, natural flavorings, lactic acid starter culture (not from milk). Contains no gluten, no nuts, no milk.

Preparation idea: To make crispy lardons (big, real bacon bits) for salads, soup toppings and everywhere else: cook until just cooked through and starting to crisp, then set aside. Just before using, drop onto a very hot pan and re-crisp and further brown the outside and warm the inside. Heaven.

Three, 1 lb packages

HANDLING Ships refrigerated. Freezes well in original package or air-tight package for up to 6 months.