A Guide to Feeding our Future

Healthy Bacon Bits

By: Hollie M. Hunt-Last, D. C’Ed. ROHP/RHN – Moncton, NB

bacon bits

“This month, I am sharing a recipe idea…simple and compromising – without specific quantitie, but a wonderful idea!

There are few things that add more flavour – yet are more toxic – in the store than bacon bits!  So, if you use meat more like a condiment (as I strive to do), and ceaser salad simply isn’t ceaser without this luscious covering, consider this recipe idea.”


  • Fresh bacon and smoked ham. The trick in making this healthier is getting your meat from a market first, to ensure ethics and organics. Buy from your local farmers.

Note: You ‎will want twice as much ham than bacon (I will not give you quantity, you decide how much you wish to make). It is very surprising , however, how much meat it takes to make these tid bits!


  1. Once you have your desired meats, cook these together. You can do this in a fry pan or in an oven. This way the ham gets infused with rich bacon flavour.
  2. Drain off fat.
  3. Break up the meats to fit in a food processor. Use sharp knife insert to blend together until you see that they are ground in to bits.
  4. Place in a zip lock bag, flattened down into a thin sheet.
  5. Freeze!

Use these directly out of the freezer to sprinkle on salads, cream soups and other recipes. They add flavour without toxic chemicals!

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