Vermont Maple takes pure maple syrup from the Green Mountains and lets it do what it does best - turn into liquid gold when it hits hot bacon. There's a gentle kick of heat underneath all that sweetness, just enough to remind you this isn't breakfast at the diner. This is the bacon that makes people close their eyes when they taste it, the one grandmothers buy by the half-pound, the flavor that proves sometimes the simplest ideas are the hardest to perfect. We spent months getting the maple-to-heat ratio exactly right, and now it's the bacon we'd want on our own Sunday morning table.
