Recipe? (was Re: [Sca-cooks] Pork fat)

[Sandra Kisner]

>Itend towards fattier cuts of meat (often cheaper, too!), and the bacon
>ends.  Gives enough fat, but not too much, at least for the brat-sized
>fresh sausages I've done for several feasts, now.
>--Maire

      This reminds me; I keep meaning to ask what is referred to as "bacon ends"?  Is it packaged under that name?  Is it in the same display as sliced bacon, or with the suet and fatback?  I've never seen it.

Sandra