Better Bacon

Organic Spa Magazine

It figures that someone in Vermont came up with the tastiest and most natural way for making bacon. Starting with animals that were humanely raised and using local maple syrup, a little salt, and smoked with ground corncobs and maple-tree shavings, you can’t get any more guilt-free. Vermont Smoke and Cure also smokes meats for other farmers, check out the list online for brands you may recognize, and make sure to order some while you are there. You can extend the life of bacon by keeping it in the freezer. I like cutting thin strips through the layers, and adding to scrambled eggs or salads.