Move over piggy…theres a new bacon in town!

Bacon lovers take note: There’s a new meat in town. Cured lamb belly is showing up on menus all over, cozying up to eggs at breakfast and standing in for its porcine counterpart in wintry dinners. Because it has a lower fat, lamb bacon doesn’t crisp up as well as pork. But chefs like its meaty texture and the rich, gamey flavor it adds to hearty winter dishes.

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