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SIGNATURE HERITAGE BACON ENDS

The off-cuts of our Signature sliced bacon, but just as delicious — Three 1lb packs

Price: $29

Quantity

Signature Heritage Bacon Ends
Three 1lb packs
100% heritage breed pork

Ingredients: pork cured with water and less than 2% of the following, salt, cane sugar, maple sugar, and brown sugar, spice extractives, sodium erythorbate, sodium nitrite.

Humanely raised on pasture
100% antibiotic-free
Raised by independent family farmers
Heritage pork has more marbling resulting in more tender and juicy meat

The off-cuts of our sliced bacon, but just as delicious — perfect for any and all palates! Produced in a maple sugar cure and sourced from our pasture-raised, rare breed pigs, this sweet bacon is a staple and has been our top seller for over ten years. Paradise Locker Meats cures this bacon to iconic perfection and they have won numerous awards for their family recipe. This is sure to become a fixture in your fridge — the perfect companion for day or night for any recipe!

The secret to great pork is to start off with great ingredients, and nothing beats our storied Heritage breeds — Berkshire, Red Wattle, Duroc, Gloucestershire Old Spot, Large Black, and Tamworth. Each breed comes from a different culinary tradition, and boasts a distinctive, nuanced flavor.

Pork Belly

The pork side, also called the bone-in belly, is the fattiest primal cut of the animal, especially with heritage breeds, and includes the spare rib (or St. Louis). Our bone-in belly chops combine both sub-primals. Uncured and often boneless, the belly is used for braising and smoking. In cured form, it becomes bacon and pancetta. Belly is also part of our classic porchetta roasts. Pork belly is best known for producing bacon which we feature in many ways, by breed and cured by different artisans.

Heritage Pork Breeds

We are proud to offer 5 heritage pork breeds always raised on pasture by family farms. Heritage breeds are the very foundation of our agricultural history and gastronomic identity.

Berkshire

For 200 years the Berkshire consistently scores higher than other breeds for color, marbling, and tenderness.

Red Wattle

Anchoring great gastronomic traditions of China, New Caledonia, and later Creole and Cajun cuisine in New Orleans.

Duroc

One of the few all American pigs; the result of crossing two red colored breeds in 19th Century New York.

Old Spot

These floppy-eared spotted gentle giants, nicknamed the “Cottager’s Pig,” were known for eating a diet that included wind-fallen apples.

Tamworth

An ancient breed found wild for centuries in the forests of Ireland where they were known as “Irish Grazers” and later in the woods of England.