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Bacon Goes Big

Posted by on March 5 2010 in Bacon, Pig, Restaurants, Trends

bacon

You know how all you across-the-pond folks always brag about how thick and delicious British bacon is and love to deride our streaky American bacon as weak, flimsy, and not worth it? Well, I’m putting you all on notice.

I recently sat down at the bar at The General Greene, one of the many farm-to-table, haute barnyard chic restaurants that has opened in Brooklyn over the last few years. I wanted a little snack to go with my $9 handcrafted cocktail, so we ordered a side of candied bacon. Honestly, I wasn’t expecting much—maybe a bowl of crumbled, caramelized bits that would be gone in 60 seconds.

Um, no. Candied bacon here is basically an entire meal. It’s your standard smoky, salty, American-style bacon (with an added sweet touch), but instead of slicing it into thin, fryable strips, they just serve you the whole damn belly, and you eat it with a knife and fork. Seeing a big, streaky hunk of pig belly served like that is cool because it kinda shows you how they get those tiny slices of bacon out of a big slab of pork. I think I even said out loud “oh, so that’s where bacon comes from.”

OK, so it’s basically like eating five slices of bacon in one bite. So maybe don’t order the whole thing for yourself, or more than once a year. But I gotta give credit to anyone who can still surprise me with bacon.

More: The Best of New Brooklyn Cuisine

More Bacon: Recipes, raves and other bacon bits in Endless Bacon.

(Photo: The General Greene)

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