Bacon ends are the pieces that are left over after traditional bacon is cut. These pieces are thicker, a bit fattier, and traditionally more flavorful. Bacon ends can be pan fried and candied, added to a stock, baked beans, or used to add flavor to any dish.

Made with the bellies of pasture-raised heritage breed Duroc Hogs using an old-world dry curing method that removes moisture and concentrates flavor by dry rubbing each belly with a blend of salt and molasses and curing for seven days. The pork bellies are then smoked with a blend of Applewood and White Oak for a deep, subtle smoky flavor.