Old Salt Cottage Bacon

Cut from pork shoulder, cured and smoked the same way as traditional bacon — but with a higher meat-to-fat ratio that makes it a different tool in the kitchen.

It's leaner and heartier, which means it holds up where belly bacon can't: diced into soups and stews, crisped up for salads and grain bowls, layered into sandwiches, or chopped into a hash.

Think of it as bacon's more substantial cousin — all the smoke and salt you want, with more bite to it.