This post may contain affiliate links. Please read our disclosure policy.
Bacon lovers, if you haven’t cooked with bacon ends and pieces yet, you’re missing out on one of the best-kept secrets for adding incredible flavor to your dishes. These irregular cuts of bacon are just as delicious as sliced bacon, but they come at a much lower price per pound.
They’re perfect for any recipe that calls for crispy bacon bits, and once you try them, you may never go back to buying regular sliced bacon for cooking again! I’ve developed the perfect method for cooking them on the stove top.
This post was originally created in July 2014 but has been updated with additional photos and helpful cooking tips so that you can easily make them at home.
Table of Contents
- What Are Bacon Ends and Pieces?
- Why Choose Bacon Ends and Pieces Over Regular Sliced Bacon?
- The Best Way to Cook Bacon Ends and Pieces
- 1. Dice the Bacon
- 2. Choose a Heavy Skillet or Dutch Oven
- 3. Start on Medium-High Heat
- 4. Watch the Oil Foam
- 5. Finish Over Low Heat
- 6. Drain and Use
- How to Use Bacon Ends and Pieces
- Storage Tips
- Final Thoughts
- Bacon Ends and Pieces Recipe
What Are Bacon Ends and Pieces?
Bacon ends and pieces are exactly what they sound like – the trimmings left over from the bacon slicing process. They come in all shapes and sizes, from thick chunks to thin strips, and they can be just as meaty and flavorful as traditional bacon slices.
Many grocery stores, including Kroger, sell packages of bacon ends and pieces, and some local butchers even offer them at a discount. They used to be a staple at Trader Joe’s, but sadly that product has been discontinued.
The Black Forest Bacon at Trader Joe’s, however, is still the only sliced bacon I’ll buy when I want to cook bacon in the oven.
Why Choose Bacon Ends and Pieces Over Regular Sliced Bacon?
- Ideal for Many Dishes – Whether you’re making something like split pea soup, a satisfying Cobb salad, or a breakfast frittata, these bacon bits add a crunchy salty smoky goodness to everything.
- More Affordable – You’re getting the same high-quality bacon for a reduced price. With the cost of groceries these days, I’ll take any win that I can!
- Perfect for Cooking – Since you’re going to chop it up anyway, you don’t need perfectly uniform slices.
- Great for Freezing – If you happen to find bacon ends and pieces on sale, stock up and freeze them for later. I always have packaged bacon in my freezer.
The Best Way to Cook Bacon Ends and Pieces
Cooking bacon ends and pieces is slightly different from frying up traditional slices. In fact, I never fry sliced bacon – I either cook it in the oven or I make air fryer bacon. But, this stove top method is simple and ensures perfectly crispy, flavorful results.
1. Dice the Bacon
Cut the bacon into small, bite-sized pieces before cooking. If there are any overly fatty or tough exterior pieces, feel free to discard them.
2. Choose a Heavy Skillet or Dutch Oven
A cast iron skillet or heavy-bottomed Dutch oven works best to evenly distribute the heat.
3. Start on Medium-High Heat
Heat your skillet over medium-high heat. Once hot, add the bacon pieces in a single layer. Let them cook, stirring only occasionally, for about 10–20 minutes.
4. Watch the Oil Foam
When the bacon fat begins to foam, turn the heat down to low. This is the key to getting evenly cooked bacon that’s crispy but not burnt.
5. Finish Over Low Heat
Continue cooking, stirring occasionally, for another 5 minutes until perfectly done.
6. Drain and Use
Use a slotted spoon to remove the cooked bacon from the skillet and transfer it to a paper towel-lined plate to drain excess grease.
You can choose to discard the bacon grease, but I prefer to use it to make Country Bacon Gravy!
How to Use Bacon Ends and Pieces
Bacon ends and pieces can be used in so many ways in addition to what I’ve already listed. Here are a few more ideas:
- Breakfast Scrambles – Toss crispy bacon bits into eggs, breakfast burritos, or omelets.
- Twice Baked Potatoes – Mix into the filling or use as a topping.
- Salads – I add bacon bits to my Broccoli Bacon Salad and my Warm Spinach Bacon Salad.
- Deviled Egg Topper – I need some crunch in my deviled eggs, which is why I add crispy bacon pieces to my Bacon Jalapeño Deviled Eggs and my Bacon Sriracha Deviled Eggs.
- Pasta Dishes – Perfect for carbonara or creamy bacon mac and cheese.
- Or Just Eat Them Straight! – Sometimes, a handful of crispy bacon is all you need.
Storage Tips
You will almost always find cooked bacon in my refrigerator. I love having it available.
- Refrigerate: Store cooked bacon in an airtight container in the fridge for up to 5 days.
- Freeze: Cooked bacon bits can be frozen in a resealable bag for up to 3 months. Reheat in a skillet or microwave before using.
Final Thoughts
Bacon ends and pieces are one of the best budget-friendly kitchen hacks for bacon lovers. They’re just as flavorful as regular bacon but at a fraction of the cost, making them a must-have staple for your kitchen.
Next time you see a package at your local grocery store or butcher, grab it! You’ll love the convenience and versatility they bring to your cooking.
Pin this now to save it for later
Pin ItBacon Ends and Pieces
Equipment
Ingredients
- 16 ounces bacon ends and pieces
Instructions
- Heat heavy bottom skillet or Dutch oven on medium high heat (I set my induction burner to 7.5 out of 10).
- While the skillet is heating, dice the 16 ounces bacon ends and pieces into the desired size and discard any pieces that don't look appetizing (i.e. too much rough outside), if any.
- When the skillet is very hot, add all of the cut bacon ends and pieces. Spread them out so that the bottom surface of the skillet is evenly covered. Allow the bacon to cook, stirring only every minute or so. This initial medium-high heat cooking phase will take 10-20 minutes.
- Once the bacon pieces really start to cook, the oil will being to foam. At this point you should turn your heat down to low and allow the bacon to continue cooking until all the pieces are perfectly done, about 5 minutes. This is how you get evenly cooked bacon that's both crispy and chewy.
- Once bacon pieces are cooked to your desired level, remove the pieces with slotted spoon and set them on a paper towel to drain off any excess grease.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is “seasoning bacon” the same as ordinary bacon-and-eggs bacon?
I have a recipe from the 60s and it calls for either “seasoning bacon” or “ham ends.”
I’m struggling to figure out what either of those mean.
My guess is that it just means bacon that doesn’t have to be cut into nice strips. Something you can add for that bacon flavor, which is why ham would work too. This is the exact kind of recipe bacon ends works great.
I just want to order some!
Based on positive reviews here I bought a package of ends and pieces. It is absolutely horrible! It’s swimming in some dark liquid smoke and it burns/caramelizes into a sickeningly sweet and smokey goo. I tried rinsing the bacon before cooking to see if that would help and that did reduce the sticky goo but it exposed more of the annoying flavor. Really terrible stuff!
Gross!! Which brand did you buy? I’ve only ever bought them from Trader Joe’s and from New Seasons (a small high end grocery chain here in Oregon).
I also only buy them from Trader Joes, and although it seems they used to be meatier and contain some nice slices, they are still the best tasting bacon I have ever bought. The problem is that now I can only find them occasionally.
They seem to come in and out of stock. If you want sliced bacon, be sure to try the black forest – SO GOOD!
I throw mine into my air fryer for 12 min. @400 degrees F. Comes out perfectl every time.
As to finding these in theSan Francisco Bay Area, I get them in the North Bay (Santa Rosa area) at Oliver’s Market in Cotati. If that’s too far from you, you might be able to contact the supplier to find out where else they distribute. It’s the Sonoma County Meat Co. in Santa Rosa. Socomeatco.com
Had never heard of bacon ends, got some at the local farmers market out of curiosity. Did a Google search and after four worthless clicks found your wonderful ode to pig belly.
Awesome! I still cook them every week! -Krissy
Oddly enough I tend to pull out my broiler pan (it’s one of those things that look like a slotted cookie sheet over a shallow baking pan) and use that to drain my bacon. pour the bacon on to the to pof the broiler pan (fat and all) wait for the bacon to cool, then pat “dry” with a double layer of paper towel. Save the rendered fat in a wide mouthed jar for cooking fat.
I can’t find bacon Ends and Pieces in the places I’ve checked in the San Francisco Bay Area. Any information? When I lived in Memphis I bought 5lb boxes at Kroger’s. Thanks!
I actually just found some really high quality ones at Whole Foods in the prepackagd section and the price was even lower than Trader Joe’s!
yum these sound awesome. Thanks for this little recipe. simon.
Great ideas. Ijust found a deal on 5 lb. bags of ends and pieces for 45 cents a pound. I’m going to try thsome of these.
I just used the ends and pieces to make some gricia. Best decision I ever made.
Good morning, Krissy,
I’ve also been a died-in-the-wool fan of bacon ends and pieces for years. Recently, I discovered what I consider the very best BE&P I’ve ever experienced. This variety includes fairly decent chunks of both meat and fat. The fat portions, however, will not cook as regular bacon and – because of the high grease content – can easily lead to stomach upset.
What good uses do you know of (if any) for these large pieces of fat? They make up a large portion of the entire package, so I’m not inclined to throw them away.
Sincerely,
Jason Houston
Hi Jason, Glad to meet a fellow BE&P fan! Well, I always try to find the packages that have the highest meat vs. fat content. If I happen to get a package that has a huge chunk of pure fat in it, I will usually cut it up small and cook it along with the bacon because the fat is what the meat tastes so good and I’ll finish the cooking process at such a low temp so that all the fat gets rendered without burning the meat. As far as uses? I’ll save the rendered fat to cook eggs… but that’s about it. I know other people use it for other things though… -Krissy
I used the bacon fat for popcorn, fried potatoes, and also egges. And if i make sausage potatoes and onions, i fry it all up together in bacon fat. It us a wonderful dish. If you ever decide to keep the fat, just refrigerate it.
I actually feed the bacon fat to my chickens! It makes some pretty rich yolks!