Nude pork enthusiasts rejoice!

How can they make bacon better?? I'm suspicious. I hate it when they try to *improve* the things I like. :~) Anyone noticed that the Mayo tastes blah?

How can they make bacon better??

I am so glad you asked!

From this clip's source:

[Artisan bacon] contains less water because it is cured with a mixture of salt,
sugar, and spices either rubbed into the meat dry or dissolved in a
marinade, rather than cured with brine injected by hundreds of needles
(large manufacturers do this to save time and labor and to add water
weight—you pay for that pool of water in the tight plastic pack). Less
fat collects in the pan, because during the longer curing and smoking
process—a week or two rather than a few hours—a good deal of fat
disappears.