Dry cured bacon...and a cabbage soup with bacon ends

[atomicsmoke]

I made two slabs of bacon in December: dry cured, cold smoked. I only slice them now:

I trimmed ends and sides ....so why not some soup using a few lardons from those trimmings?

Here they are with a piece of smoked lardo skin.

After frying, wife added mirepoix ingredients, cooked a bit more, than water, cabbage and dill. Lots of dill.