Smoked Uncured Bacon Ends

Eating adventure ideas with Bacon Ends:

Chop them up and toss into scrambled eggs or omelets. Dice them for baked beans or split pea soup. Render them down for bacon fat to cook with. Add them to cornbread batter for a savory twist. Mix into mac and cheese. Fry them crispy and crumble over baked potatoes or salads. They're chunky, flavorful, and perfect for cooking.

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

Nitrates or nitrites are synthetic preservatives commonly used in processed meats. "Uncured" means we're not using those chemical additives. Instead, our bacon is preserved naturally through smoking, sugar, and celery juice powder (which contains naturally occurring nitrates and nitrites). This is more the the old fashioned way. You get all the flavor and none of the stuff you're trying to avoid.

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.