Unlike traditional bacon, which is cut from the belly, cottage bacon is cut from the pork shoulder. The thin strips are meatier and less fatty, and have a flavor somewhere between ham and bacon. Cottage bacon can be fried up in a pan and served as a breakfast side, or in a sandwich. It can be used in recipes as a substitute for bacon or ham, just keep in mind the slightly different texture and flavor profile.
Our pigs are raised on pasture all summer, without hormones or antibiotics. We buy in a small herd of piglets each May that is made up of a mix of heritage breeds, including Tamworth and Old Spot. We feed our pigs non-GMO grain, but being raised outside means they also forage for tubers, roots, berries, grubs, and more. From May to November, we rotate the pigs into new paddocks, allowing them to explore and express their natural rooting behaviors, while also fertilizing those areas with manure.