Like most Englishmen, I do enjoy a few rashers of good bacon for my breakfast. It constitutes a major part of what has become known as a 'Full English'.
Here in France bacon comes in many guises; my favourite being this one below.
It can come 'vacuumed' into packs of four thick slices. It can also come in the form of packaged thin slices of 'ham', but given the name 'bacon'. And it can come as a lump of smoked belly pork (poitrine fumée) which is how I tend to buy it; in slices. However it comes, I always try to buy it 'smoked'. Look at that lovely smoky colour.
Bacon is child's play to make. I have made it myself many times (see below), and it involves just a lump of thin-end belly pork, salt pepper and sugar; I have never smoked it myself. It is ready to eat, or leave to dry, after just four days. There is no need for any chemicals, or injections of water; just basic ingredients and a short amount of time.
Like good sausages, bacon should be simple, not produce 'goo' when fried, and it should taste like an old fashioned country kitchen.
Incidentally; my home-made bacon above is just as good eaten raw (like Parma Ham) as it is fried for breakfast.
p.s. If you are interested, my detailed recipe for bacon can be found by typing 'home cured bacon' in the white search strip, top left.