Just returned from Michigan, where I secured the winter's supply of bacon from my favorite butcher shop, just in case I don't make it back up there before May. This was not the only reason for the journey, but it was certainly a priority. It is awesome bacon. No chemicals. No preservatives. A little salt. Smoked over hickory wood. Lean but with enough fat to enhance the flavor. Pity the souls who've only had the commercially processed varieties that taste nothing like actual pork. Bless you Gary. Please sell franchises soon. Gas is expensive.