But now it's fake cured by injecting so many chemicals it'll never rot... probably kill the germs on half the other shit in the kitchen too.
I get bacon from the pig store over in Jersey, neither salty nor overly smoked. They use to smoke it themselves, but a new law dictated that smoked meats have to be cooled at a rate which would require heavy duty refrigeration they don't have room for. So now they have an Amish dude on this side of the river do it for them. Mmm good.
