B-a-a-acon, made with lamb instead of pork. (Deb Lindsey/For The Washington Post)

SPREAD EVOLUTION: What do you call a condiment that’s egg-free, dairy-free, lactose-free, gluten-free, cholesterol-free, soy-free, non-GMO and kosher? Just Mayo, from Hampton Creek Foods in San Francisco. It’s smooth, creamy and plant-based — and creating quite a buzz as an example of the power of alternative food-source thinking. 16 ounces, $4.49. Available at Whole Foods Markets.

ALT BACON: There are other lamb bacon products on the market; this one’s kosher certified, produced locally by brothers and Minnesota natives Chaim and Hillel Silverberg, ages 31 and 26, respectively. Lamb B-a-a-a-con starts with Shenandoah-raised lamb belly, which is cured for about 11 / 2 weeks, then smoked over apple wood and aged; for now, the brothers are working out of the kitchen of the Knish Shop in Pikes­ville, Md. (More kosher charcuterie is in the works, they say.) 4 ounces, $7. Available at the Bethesda Farm Market on Sundays and at the Knish Shop. Delivery available; contact lambbaaacon@gmail.com.

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