If you find the bacon section of the grocery store overwhelming, you aren't alone. Dry-cured and wet-cured are just two of ...

Nitrites, nitrates. They help in curing bacon—a preservation, flavoring, and coloring process—but can form nitrosamines, chemicals found to cause cancer in lab animals. No antibiotics ever.

but you know it's true), the prized pieces of cured pork known as bacon will be presented in ways that you may have never considered even your most wild, fevered dreams (yes, some people do dream ...