The bacon end bits and trimmings are sold in 1 kg (2.2 lbs) packages called "cottage bacon."
Can't tell you the price, not bought in ages and they always sell very quickly.
I'll trim a lot of the pure fat pieces out of it = some packages are not quite the bargain I thought they were.
If/when I need fried dice bacon, chopping fancy rashers is a last resort.
Not at all the taste that I'm looking for in baked beans. More onion and garlic. I'm thinking.
I was gonna say ends and pieces are so.d here as well. Those make very cheap “cooking” bacon. I rather like the fat. To be honest, that’s really the whole reason bacon or pork is added to recipes anyway; to give it fat. My grandmother never added bacon itself but instead kept the bacon grease for recipes (note to others: Southern vegetables aren’t for vegetarians) I also add onions when cooking beans (or almost anything else) from raw. Usually as part of the “trinity.” (onions, bell pepper, and celery)Sorry RV, but beans and onions and garlic sounds like the best cause of wind imaginable