A fine art to tasting bacon? Dare we say it exists? Of course we dare! Bacon has many shades of greatness and multiple shades of nasty… just like any food!

First, bacon, like wine, is an agricultural product and therefore subject to variation from hog to hog and from cut to cut. Second, the ratio of protein to fat as well as the smokiness factor are key to success. Finally, a good balance of salt and sugar is important. Texture, however, is a matter that is largely under the control of the home cook and therefore hard to judge based on brand. ( source )

Raw Bacon!

So the next time you see some snooty wine critic carefully studying the labels on wine bottles over his or her spectacles, run up and smack ‘em upside the head with a pound of raw bacon and yell at the top of your lungs, “Chateau Le Pig! Chateau Le Pig!”

Then run away before the cops get there.