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Shasson | May 7, 200306:05 PM     4

I am surprised to see no comment here on the NY Times piece about the trend/fad/godsend of pork bellies as a menu item in NYC restaurants. One excerpt:
"Bacon in its raw, uncured state, pork belly is the fattiest part of the mature hog, thick stripes of pure white fat and rosy meat....But now, pork bellies, along with other rich, unabashedly fatty cuts of the pig, have landed right on the menu...
Whopping chunks of pork belly are being served at WD-50, Alain Ducasse, DB Bistro Moderne, Zoë, 66, Brasserie 8 1/2 and 11 Madison Park. Filmy slices of lardo — pure white pork fat — are proudly presented at Le Cirque 2000 and adorn a buzzed-about pizza at Otto"

Can I sample this here, in my town? Here, in the hog butcher to the world?

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