Bacon has been made in America since colonial times by curing and smoking pork belly. Yanks prefer what the Brits call "streaky bacon"—bacon sliced so that the layers of fat and meat alternate. This year, we've been bombarded with bacon, finding it in the most unexpected places: in salads, in vinaigrettes, draped across scallops, in ice cream, as sides, and even wrapped around dates at the General Greene. But the combination we found most persuasive was a weirdo appetizer at Polish newcomer Karczma, which features a bread dip called "peasant lard"—a pool of molten fat dotted with smoky bits of bacon.

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136 Greenpoint Ave.
Brooklyn NY 11222
718-349-1744

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