These are the ends of the streaky bacon slabs that we chunk up and cut into lardons. They are bits of dry-cured, air-dried back and streaky bacon fat made from Bannatyne's free range pigs.
Smokey bacon fat can be added to anything. They are great rendered out or as crispy fatty nuggets. The smokiness adds a lot to a savoury pie crust - just saying.
They too are made from our free range pork, it's rarer than you'd think.