Slab bacon is just bacon that hasn’t been sliced. This makes it ideal when you need bacon in another shape: diced into cubes or lardons, and fried, for instance, to garnish a salad. You can also slice it up into the familiar strips yourself (you control the thickness!) and cook as you would any bacon. And some slow-cooked recipes, like baked beans and beef bourguignon, call for adding a chunk of slab bacon at the beginning to impart its rich, meaty flavor to the whole dish.