Quote:
Originally Posted by alphabassettgrrl
But aren't "ends" just the bits that don't slice nicely? you take the piece and make nice even slices out of it, and the ends are the leftovers, right? It's still bacon.
I'm with you on "rendered pork fat" though.
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They just don't SOUND good, but they TASTE good!
Yes, the ends are just that, they are the ends that get cut off so the bacon fits into the package neatly. If you can find them in the store, they are quite economical if you plan to use them as lardones in a dish. They are usually a bit fattier than regular bacon, but when I'm rendering (there's that word again
) to start a cassulette, they work great!