John Ozersky ponders the reasons for bacon’s stranglehold on American culture at Time:
Bacon does have a distinct, wonderful taste, as everyone knows. But you can’t really taste bacon when it’s inside of a double cheeseburger or wrapped lattice-like around a pound of sausage. For my money, you can’t even really taste it when it’s smoked with applewood, which is the bacon equivalent of near beer. But what you can taste is fat. Americans think they don’t like eating fat straight up; they cut the edges off pork chops, use “buttery spreads” instead of butter and go to restaurants that give you bad olive oil with your bread. Bacon is about the only form of straight fat eating that exists within the American mainstream. And fat is the active ingredient in everything good in any meat you can name. The lean muscle is just along for the ride.