I bought some bacon (unsmoked) from an organic butcher last week and it had the rind on. I've snipped it off and now have half a dozen rinds left over. In a spirit of wartime 'waste nothing' I'm wondering what to do with them! I remember my mother used to keep the rinds when I was a kid but I've no idea what she did with them. Only suggestion I could find in my cookery books was fry them until crisp then chop and add to stews. Other thought was I have a chicken carcass in freezer I'm going to make stock with, I could put the rinds in with the carcass. Any other ideas? It may be that I've now discovered all the worthwhile possibilities for using bacon rind!