We imagine the back rooms at many L.A. bars must look like Frankenstein’s lab these days, with morsels of flesh bobbing in jars of various liquids. Church & State infuses bourbon with bacon lard, cold filters it three times, and strains it through cheesecloth. The result is worked into a surprisingly subtle cocktail with Vermont maple liqueur, orange bitters, and a Medjool date as garnish. » 1850 Industrial St., downtown, 213- 405-1434.
Bacon Chocolate Crunch Bar
Putting crumbles of bacon atop a gourmet Snickers bar—it’s just the kind of thing we’d expect from Jon Shook and Vinny Dotolo, the protein-loving chefs at Animal. At once fudgy and crispy, chocolaty and nutty, sweet and salty, the bacon chocolate crunch bar could cure any case of the munchies. » 435 N. Fairfax Ave., L.A., 323-782-9225.
Bacon Truffle Caramel Popcorn
This is just naughty. Burly chunks of applewood-smoked bacon stud these clusters of caramel corn infused with the essence of black and white truffles. It’s funky, fatty, and meaty. Cordelia Culver makes each batch of Chef Cordelia’s Bacon Truffle Caramel Popcorn to order. Should you need some right now (honestly, we do), find it at Toluca Lake’s SweetSalt Food Shop. » 10218 1/2 Riverside Dr., Toluca Lake, 818 509 7790.
It’s not for everyone, but it is for us: slab bacon that’s been braised for eight hours, cut into pieces, and wrapped in strips of thinly sliced fried bacon. Yes, it’s bacon-wrapped bacon, the creation of Fig chef Ray Garcia. He serves it with heirloom tomatoes, arugula, and a drizzle of avocado cream. » 101 Wilshire Blvd., Santa Monica, 310-319-3111.
Maple Bacon Donut
A beloved deep-fried morning pastry and the ultimate a.m. meat seem like an obvious match. So why did it take so long for a bacon-sprinkled doughnut to find its way into our bellies? Nickel Diner started dunking its maple-glazed rings in piggy crumbles last year, and ever since, it has been the downtown restaurant’s claim to fame. All we can say is thank you. » 524 S. Main St., downtown, 213-623-8301.