Smoky, rich, and wildly underrated. These are the pieces bacon lovers quietly fight over… the ends, the edges, the bits with the most flavor packed in. They’re irregular, a little rustic, and exactly what you want when you care more about taste than perfectly uniform slices. What makes it special This isn’t leftover bacon. It’s the best parts. Cut from the ends of the slab, these pieces have a higher ratio of caramelized edges, fat, and smoky depth. When they hit the pan, they crisp up beautifully and deliver that deep, savory flavor you wish every strip of bacon had. And just like everything from Circle N: Pasture-raised pork Raised less than an hour from here No hormones or antibiotics Fed a custom, non-GMO feed made specifically for the farm It’s bacon that actually tastes like pork… rich, clean, and full of character. How to use it (and where it shines) This is your flavor bomb. Use it: Crisped up and tossed into greens, salads, or roasted veggies Cooked down as the base for beans, soups, or stews Added to breakfast scrambles, potatoes, or tacos Rendered for cooking fat (don’t skip this part) Or honestly… just cook a handful in a pan and eat it straight. No judgment. From the farm Sourced through Neu Cattle Co. (the next generation) and raised by Circle N, a 3rd-generation family farm that’s been doing things right since 1947. They grow their own crops, avoid pesticides, and take a slower, more intentional approach to everything they do. It’s not the fastest way, but it’s the right one. These bacon ends are a perfect reflection of that: simpl
