Naked Bacon Ends (AKA Pork Belly Ends)

Eating adventure ideas with Naked Bacon:

Chop them into small pieces, season with salt and pepper, and crisp them up for salad toppings or pasta. Cube them and add to beans, soups, or stews for rich, porky flavor. Season and roast them for crispy pork belly bites. Grind them and mix into sausage or burgers for extra fat and flavor. Pan-fry them until crispy and toss into stir-fries or fried rice. Use them anywhere you'd use bacon or pork fat, but with complete control over what goes into it.

Yes, it's "uncured" and synthetic nitrate/nitrite free!

No worry about nitrates or nitrites or any kind of preservative commonly used in processed meats. This bacon is not cured at all! In fact, there aren't any ingredients added. It's simply raw pieces of pork belly.

Why forest raised matters?

For most of history, pigs lived in woods and forests, rooting for acorns, wallowing in mud, moving freely. That's what pigs do naturally. 

Now? Most pigs are raised in concrete confinement barns. They never go outside. The meat is pale, watery, and bland.

Forest-raised pork is pork the old fashioned way. Pigs living in the woods, eating a natural diet. The meat is darker, richer, more marbled, and actually tastes like pork used to taste. It's just raising pigs the way they're supposed to be raised.

Storage & Shelf Life

Can be frozen for up to a year. Once thawed, should last 3-5 days in the fridge unopened.