Thick-cut applewood-smoked Vermont bacon glazed with dark amber maple syrup and black pepper, baked or pan-finished until the maple caramelises to a deep mahogany lacquer.

Maple bacon is a Vermont breakfast convention born from the obvious coincidence: the state produces over half of US maple syrup and most farm households kept their own hogs. By the early 20th century smokehouse-bacon producers in northern Vermont (North Country Smokehouse, Vermont Smoke and Cure, Sugarbush Farm) began curing pork bellies with maple sugar instead of cane and finishing them with a maple glaze. The flavour profile became well-known in the 2000s thanks to the maple-bacon-doughnut wave and the Vermont Smoke and Cure pellet-smoker boom. Today every Burlington brunch room runs it: Sneakers Bistro, Misery Loves Co., Penny Cluse Cafe, and Pingala in fully vegan-bacon form.

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