We can’t get enough of the triple-thick slabs of pork belly, slow cooked to melty, smoky deliciousness, then seared fast in a Maker’s Mark Bourbon glaze and topped with Luxardo cherries. It’s like a meaty Old Fashioned cocktail on a plate. It’s rich. Very, very rich, but worth every succulent bite. You get three long pieces, which might be enough to share. But you might not want to.
20 Elm St. (Rte. 62), N. Reading, 978-276-0044, teresasprime.com
Readers’ Choice (TIE)
Red’s Kitchen + Tavern
The Candied Bacon is just beyond—we’re not sure if it’s an appetizer or dessert. Cured and glazed in-house, the slices are stiff enough to dip into Nutella. Just do it.
131 Newbury St. (Rte. 1 N), Peabody, 978-531-7337, redskitchenandtavern.com
When the BLT is on the menu, order it. Chef/owner James “Sully” Sullivan cures the bacon himself, then smokes it, confits it, then finishes it on the grill. Track down his food truck for bacon on a stick.
6 Fruit St., Byfield, 978-462-1204, rustycanbyfield.com