Restaurants & Bars 17

Bacon in the snow

Eric Eto | Feb 18, 2003 10:26 AM

After all the talk about the burger at Peter Luger's I finally got there during the blizzard. The burger was quite good, albeit overcooked. However, the best thing on the plate was the bacon. Damn, it was good. I haven't had a piece of bacon that good since... well, since a couple days before, when I got some stuff from one of the polish butchers in Greenpoint. I took a trip with another chowhound to get some items and we waited in line at Nassau Meat Market (I think that's the name) on Manhattan Ave just above Greenpoint Ave. The trouble with going to these Greenpoint butchers is that there's far too large a variety of wonderful looking products to choose from and I don't know what most of them are, besides being intimidated by the fact that everyone in there is speaking Polish. While we were waiting in line, contemplating which of those sausages or salames or smoked meats I should buy, I noticed that every other person in line was buying a 1-3 pound slab off of this semi-fatty hunk of meat the size of a whole loin. This was from the "hot meats" section of the counter towards the rear of the store. I'm not sure what cut it was, but since it was the size of a loin, I'm thinking it must be from the fattier layer just below the loin, but not the belly. I followed suit and got a 1 lb piece, along with some other inpulse buys. When we got back to my place to sample our goods, I took slices off the bacon-y slab and we were astounded with how good it was. It wasn't quite bacon, perhaps closer to a fatty ham, but regardless, it was damn good. They also have the raw version of this bacon available. Carbonara with polish bacon tonight, perhaps.

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