The list of things uncommon to the Vegas buffet goes on and on, from hand-carved, house smoked slab bacon to lemongrass marinated steamed cod to house-made pork rillettes, a rustic version of pate.

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"I've had a slab of bacon in the freezer for I don't know how long, " Forgione says.

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To add flavor to the delicate, bullet-shaped green, Mr. Stitt first builds a base by softening bacon (preferably cut from a slab) in olive oil.

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