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May 3, 2012 05:00 PM

Real kosher (lamb) bacon

Some of the better restaurants serve "real" kosher bacon, made from lamb bellies.

It's as wonderful as you imagine.

Does anyone offer it retail?

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  1. What restaurants currently offer this?

    2 Replies
    1. re: seikoloco

      The Kitchen Table in Mountain View CA had offers it

      1. re: weinstein5

        I had it once at Kitchen Table, it was OK. Then I had it at at Pardes, and it was heavenly. Everything I had ever heard about how wonderful bacon is - is true! Crunchy, rich, smoky and after it crunches it kind of melts in your mouth. Nothing like Morningstar Farms.

    2. KOL foods sells it online. I ordered it, but haven't used it yet so I can't tell you what I thought. Never had the real thing so I may not be the best judge.

      1. Grow and Behold cures beef bellies for bacon and it's delicious -- really great crunch and definite smoke flavor.

        1 Reply
        1. re: asher13

          Can't speak to comparison to real bacon but I find the Beef Fry from Romanian Kosher in Chicago to be excellent - cured in house and is delicious!

        2. Lamb breast (bellies) aren't a standard item in my area (last time I was in Florida I saw them in the meat section at Kosher Kingdom in Miami). I've been curious about smoking them since I saw a food show about it but they're special order and I always forget when I'm in the store. Putting a reminder in my iPhone now....

          1 Reply
          1. re: ferret

            Lamb breast is something I used to smoke at the restaurant, with wonderful results. Caveat: very fatty, on the bone. I found that I enjoyed it with a rub of cumin, salt and pepper. Not bacon, but great nonetheless.

          2. I don't know if anyone offer lamb bacon retail, but Prime Butcher does sell beef bacon. I have had the Grow and Behold stuff and didn't really like it.

            I have made my own lamb bacon (pictures below), and reformed and current swine eaters both claim its pretty damn close to the real deal.

            4 Replies
            1. re: shaytmg

              Please share the cut of meat and procedure that you use?


              1. re: iris

                I just made a batch and used a pork bacon recipe out of Ruhlman's Cook Book. I used lamb flap or lamb belly and because it was a lot thinner then it's pork counterpart it was over cured and why too salty. Next time I will cut back on the cure time by a few days.

                Under the salt there was a nice lamb flavor and nice smokiness from the cherry wood smoke. I am planing on using to make pasta sauces that require bacon such as amatriciana or as a seasoning in cooking vegetables.

              2. re: shaytmg

                I have made "lamb bacon"any times using the same cut but I think its way too fatty compared to the real thing, having cooked plenty of it in my career.

                What other cuts besides lamb belly have you tried? what about veal?

                1. re: shaytmg

                  Earlier this week, I saw veal bacon in the raw meat section of Brach in the Five Towns. It was mixed right in with packages of meat, not with the deli things. I did not buy it.