There should be a BONS hall of fame to celebrate these slow-cooked, triple-cut slabs of pork belly, because nothing else compares when you really want to indulge. Seared fast in a Maker’s Mark Bourbon glaze, giving it a sweet, earthy crust, then topped with Luxardo cherries, a serving consists of three pieces, enough to share, especially if you’re planning to indulge in steak or pasta for dinner.
20 Elm St. (Rte. 62), North Reading, 978-276-0044, teresasprime.com
Red’s Kitchen + Tavern
Appetizer or dessert? Who cares? The Candied Bacon is cured and sugar-glazed in house, making the slices stiff enough to stand up in a glass and dip in the side of Nutella. Definitely one for your social media posts. Of course, if candied isn’t your thing, more traditionally prepared bacon is available at breakfast.
131 Newbury St. (Rte. 1 N), Peabody, 978-531-7337, redskitchenandtavern.com