Our Double Smoked Thick-Cut Bacon Ends deliver pure, bold bacon flavour without any added sugar. Perfect for customers seeking sugar-free bacon, keto-friendly bacon, or bulk smoked bacon, this product offers rich, natural smoke and hearty pork in every bite.
These are bacon ends, meaning you get the meaty offcuts from premium centre-cut bacon. They’re thick, savoury, and loaded with smoky depth thanks to a true double-smoking process. No sweeteners, no shortcuts — just clean, full-bodied flavour ideal for low-carb, paleo, or clean-eating diets.
The 11 lb bulk case makes this a smart choice for meal prep, large families, restaurants, butcher shops, and anyone who wants high-quality bacon at unbeatable value. Bacon ends shine in skillets, soups, stews, casseroles, baked dishes, breakfast scrambles, and anywhere you want that real smoked bacon intensity.
Fresh for maximum quality and easy portioning, these thick-cut bacon ends are ready to cook and prepared to elevate recipes.
Five uses that genuinely unlock their potential:
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Chunky Bacon Burnt Ends (pan-fried or smoked)
Bacon ends already have the thickness and fat content you want. Toss them in a cast-iron pan or smoker and cook until the edges crisp and the fat renders just enough. You get little smoky nuggets that work as appetisers, salad toppers, or “snack meat” straight from the tray. -
Smoky Bean Pot or Lentil Stew
Beans love fat and smoke like plants love sunlight. Drop a couple of handfuls of bacon ends into a pot of navy beans, black beans, or lentil stew and let them simmer until they give up their flavour. The broth thickens, the aroma deepens, and the bacon bits become chewy flavour bombs. -
Bacon-Loaded Breakfast Hash
Chop the ends into cubes and fry with potatoes, onions, and peppers. Thick-cut ends hold their texture, so the hash gets that meaty, satisfying bite instead of disappearing into grease. -
Pasta Carbonara (the rustic, smoky version)
Traditional carbonara uses guanciale, but bacon ends step in like a heavyweight understudy. Crisp them gently, fold them into your egg-yolk sauce, and the double-smoked flavour adds intensity without needing extra seasoning. -
Bacon-Powered Vegetables (Brussels sprouts, cabbage, green beans)
Bacon ends + veggies = the ancient culinary equation that always works. Render the ends first, then sauté the vegetables in the smoky fat. Finish with the crisped bacon chunks. This turns even cabbage into something people fight over.
